You’ll Need
For the Chicken
650g chicken thigh fillets, cut into strips
2 lemongrass stalks, tender centres finely grated
2 garlic cloves, finely grated
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp brown sugar
1 tbsp sunflower oil
½ tsp black pepper
For the Noodle Boxes
300g cooked rice noodles, cooled
1 carrot, cut into fine matchsticks
½ cucumber, cut into matchsticks
100g bean sprouts
Large handful of mint
Large handful of coriander
For the Dressing
Juice of 1 lime
1 tbsp fish sauce
1 tbsp water
1 tsp sugar
1 red chilli, finely sliced
Optional but Dangerous
Crushed peanuts
Crispy shallots
Extra chilli
Method
Mix the lemongrass, garlic, fish sauce, soy sauce, sugar, oil and black pepper.
Coat the chicken and marinate in the fridge for 30 minutes.
Preheat your air fryer to 200°C.
Arrange the chicken strips in a single layer and air fry for 11-13 minutes, shaking twice.
Check the thickest strip reaches 75°C and rest for 3 minutes.
Mix the lime juice, fish sauce, water, sugar and chilli until the sugar dissolves.
Divide the cold rice noodles between boxes.
Add the carrot, cucumber, bean sprouts, mint and coriander.
Pile the hot lemongrass chicken over the noodles.
Spoon over the dressing and finish with peanuts or crispy shallots if using.