Lemon grass Chicken and Rice Noodles

In this recipe, a mixture of green onions, ginger, garlic, and lemongrass is made into a paste rub for skinless, boneless chicken breast halves. After the chicken is grilled, it is placed atop a bed of rice noodles that have been tossed in a sauce made from lime juice, fish sauce, brown sugar, and garlic. Shredded carrots, fresh cilantro, and chopped peanuts are also added to this creative, Asian-inspired dish.
Ingredients
1/4 cup finely chopped green onions
1/4 cup finely chopped lemon grass
1 tablespoon grated fresh ginger
6 cloves garlic, minced
4 skinless, boneless chicken breast halves (about 1 pound total)
8 ounces dried rice noodles
1/4 cup fish sauce
3 to 4 tablespoons fresh lime juice
2 tablespoons brown sugar
1 or 2 cloves garlic, minced
1 cup shredded carrots
1/4 cup coarsely snipped fresh cilantro
1/4 cup coarsely chopped peanuts
Directions
1For rub, in a food processor bowl or blender container, combine green onions, lemon grass, ginger, and the 6 cloves garlic. Cover and process or blend with a few on-off turns until mixture forms a paste. Use your fingers to rub lemon grass-ginger paste evenly onto both sides of chicken breast halves.
2Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. Cut chicken into thin, diagonal slices. Set chicken aside.
3Meanwhile, cook noodles in a large amount of boiling water for 3 to 4 minutes or until just tender; drain. In a medium bowl combine fish sauce, juice, brown sugar, and the 1 to 2 cloves garlic; stir until brown sugar dissolves. Add hot cooked noodles, carrots, cilantro, and peanuts; toss lightly to coat.
4Arrange sliced chicken over hot noodle mixture. Serve immediately. Makes 4 servings.