Lemongrass Chicken Pad Thai
"Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others — I've eliminated the traditional tamarind, which is hard to find and fussy to prepare — but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish...."
INGREDIENTS
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8 ounces rice sticks
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1 pound boneless, skinless chicken thighs, cut into 1/3-inch-thick strips
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Kosher salt and freshly ground black pepper, to taste
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3 tablespoons plus 1 teaspoon canola oil
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4 lemongrass stalks, white parts only, minced
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1 large red onion, sliced thinly
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1 jalapeño, cut into thin rings
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3 large eggs, beaten lightly
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1 large red bell pepper, seeded and cut into 1/4-inch-thick slices*
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2 tablespoons fish sauce
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Zest and juice of 2 lemons
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