Thai Ginger Chicken Salad

Ingredients

• ½ cup fresh lime juice
• ½ cup gluten-free fish sauce (such as Thai Kitchen brand)
• ¼ cup sugar
• 5 teaspoons fresh ginger
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breasts
• 2 tablespoons shallot
• + 9 more ingredients
• • 1 tablespoon fresh lemongrass
  • 1 cup mint leaves
  • 1 cup basil leaves
  • Large butter lettuce
  • ½ clove garlic
  • 12 ounces rice stick noodles (maifun)
  • 2 cups cilantro
  • Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.
  • 2 Thai chiles

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside. Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl. Meanwhile, heat 2 tablespoons oil in a large ...

View full recipe at Epicurious