Grilled Lemongrass Shrimp
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Lemongrass Chicken Pad Thai
Ingredients
- 8 Ounces rice sticks
- 1 Pound boneless, skinless chicken thighs, cut into 1/3-inch-thick strips
- Kosher salt and freshly ground black pepper, to taste
- 3 Tablespoons plus 1 teaspoon canola oil
- 4 lemongrass stalks, white parts only, minced
- 1 large red onion, sliced thinly
- 1 jalapeño, cut into thin rings
- 3 large eggs, beaten lightly
- 1 large red bell pepper, seeded and cut into 1/4-inch-thick slices*
- 2 Tablespoons fish sauce
- Zest and juice of 2 lemons
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