Rice Noodle Salad Bowls with Grilled Lemongrass Chicken

MARINADE

• 1/4 cup coarsely chopped lemongrass (from 1 medium stalk)
• 3 tablespoons coarsely chopped shallot
• 1 1/2 tablespoons granulated sugar or 2 tablespoons light brown sugar
• 1 1/2 tablespoons canola oil or other neutral oil (such as grapeseed)
• 1 1/2 tablespoons fish sauce (such as Three Crabs)
• 1 tablespoon chopped garlic
• 1 teaspoon soy sauce
• 3/8 teaspoon cayenne pepper or black pepper

SALAD BOWLS

• 1 1/4 pounds boneless, skinless chicken thighs
• 1 (6- to 8-ounce) package uncooked rice stick noodles (maifun) or 1 (10- to 12-ounce) package uncooked rice capellini pasta or thin spaghetti
• 4 cups loosely packed mixed baby lettuces or soft-leaf lettuce leaves (such as butter, Boston, or green leaf), thinly sliced
• 1 (2-ounce) Persian cucumber, shaved into thin strips (optional)
• 1/2 cup torn fresh cilantro, divided
• 1/2 cup torn fresh mint, basil, and/or dill, divided
• Canola oil or other neutral oil (such as grapeseed), for grilling
• 2/3 cup unsalted roasted peanuts or cashews, coarsely chopped
• 1/4 cup crispy fried shallots or onions (optional)
• 1 cup Nuoc Cham

1. Place all marinade ingredients in a mini food processor; pulse until mixture resembles a slightly coarse puree, about 10 times. Transfer mixture to a large bowl.
2. Cut each chicken thigh into 3- x 1-inch strips. (Butterfly any thicker chicken thighs first, if needed.) Add chicken strips to marinade in bowl; massage marinade into chicken until coated. Thread chicken evenly onto 10 (5-inch) skewers. Give skewered chicken a gentle squeeze to ensure meat hugs skewers. Place skewers on a large plate; discard remaining marinade. Cover skewers; let stand at room temperature 30 minutes to 1 hour.
3. Meanwhile, boil noodles in a pot of water until chewy-tender (cook time will depend on brand). Drain and rinse under cold water; drain again. Divide lettuce and, if desired, bean sprouts and cucumber among 4 large serving bowls. Sprinkle bowls evenly with 6 tablespoons cilantro and 6 tablespoons mint, basil, and/or dill. Top evenly with noodles.
4. Heat a grill pan over medium-high. Lightly brush skewered chicken with oil. Place skewers on hot grill pan; cook, turning occasionally, until chicken is slightly charred and cooked through, 8 to 12 minutes.
5. Divide chicken among noodle bowls (either on or off skewers). Top bowls evenly with peanuts; fried shallots, if desired; remaining 2 tablespoons cilantro; and remaining 2 tablespoons mint, basil, and/or dill. Place nuoc cham in a small bowl; let diners dress and toss their own bowls.
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