VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN (PALEO, KETO)

Vietnamese Noodle Salad with Lemongrass Chicken (Paleo, Keto) image

Provided by @MakeItYours

Number Of Ingredients 16

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1 stick lemongrass
0.2 oz. clove garlic
2.8 oz. shallot (about 1 large bulb)
5 whole kaffir lime leaves (dried) (see notes)
½ tsp coarse salt
½ tsp paprika
¼ tsp turmeric powder
¼ tsp black pepper
1 tbsp fish sauce
1 tbsp apple juice (or 1 tsp Lakanto Monkfruit sweetener for keto)
1 tbsp olive oil
1.5 lbs chicken thighs (boneless/skinless)
Avocado oil
14-16 oz. Shirataki noodles (2 packets, rinse and drain well)
Fresh mint (basil, julienned carrots, sliced cucumbers, cilantro)
Vietnamese dipping sauce (Nuoc Cham)

Steps:

To prepare lemongrass, slice roughly 1.5 inch off from the base of the stalk. Trim the top. The total length of the stalk should roughly be around 4-inches. Peel of any dry and tough outer layers then roughy dice it.
In a small food processor, blend the ingredients from lemongrass to olive oil. Scrape the bowl and pulse a few times until the lemongrass is finely chopped.
Gently flatten the chicken thighs to even thickness, using a meat pounder or a flat bottle over a piece of parchment paper to about about ¼ inch-thick.
In a large mixing bowl, pour the lemongrass mixture over chicken thighs. Use your hands to gently rub the mixture over each layer. Cover the bowl and refrigerate overnight or at least 30 minutes.
When you are ready, grill the chickens with avocado oil for about 3-5 minutes per side or until the chickens are completely cooked through. Slice the chicken to bite sizes.
To serve: divide the noodles over 4 individual serving bowls and add chicken on top of the noodles. Place mint, basil, carrots, cucumbers, and cilantro over a large serving plate so that everyone can pick-and-choose. Serve the nuoc cham dipping sauce on the side. Drizzle and mix-in before serving.