Lemon Chicken Noodles: Authentic Recipe & Easy Instructions

INGREDIENTS

Vegetable oil for frying 4 ounces rice noodles, broken in half 3 boneless skinless chicken breasts, cut into 2-1/2X1-inch strips 1 stalk lemongrass, cut into 1-inch pieces* 3 cloves garlic, minced 1 teaspoon finely chopped fresh ginger 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper 1/4 cup water 1 tablespoon cornstarch 2 tablespoons peanut oil 6 ounces fresh snow peas, ends trimmed 1 can (8-3/4 ounces) baby corn, drained and rinsed 1/4 cup chopped fresh cilantro 2 tablespoons packed brown sugar 2 tablespoons fish sauce 1 tablespoon light soy sauce *Or, substitute 1-1/2 teaspoons grated lemon peel.

PREPARATION:

1. Heat 3 inches vegetable oil in wok or Dutch oven until oil registers 375°F on deep-fry thermometer. Fry noodles in small batches 20 seconds or until puffy, holding down noodles in oil with slotted spoon to fry evenly. Drain on paper towels; set aside.
2. Combine chicken, lemongrass, garlic, ginger, red pepper and black pepper in medium bowl. Combine water and cornstarch in small bowl; set aside.
3. Heat wok over high heat 1 minute. Drizzle peanut oil into wok and heat 30 seconds. Add chicken mixture; stir-fry 3 minutes or until cooked through.
4. Add snow peas and baby corn; stir-fry 1 to 2 minutes. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened.
5. Add cilantro, brown sugar, fish sauce and soy sauce; cook until heated through. Discard lemongrass. Serve over rice noodles.

This recipe appears in: Thai