Thai Ginger Chicken Salad
Ingredients
- 2 Thai chiles, sliced
- ½ cup fresh lime juice
- ½ cup gluten-free fish sauce (such as the Thai Kitchen brand)
- ¼ cup sugar
- 2 teaspoons plus one tablespoon chopped peeled fresh ginger
- ½ garlic clove, chopped
- 12 ounces rice stick noodles (maifun)
- 2 tablespoons (or more) vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into ½-inch cubes
- 2 tablespoons finely chopped shallot
- 1 tablespoon chopped fresh lemongrass from peeled bottom 4' of stalk
- 2 cups (loosely packed) cilantro, coarsely chopped, divided
- 1 cup (loosely packed) mint leaves, coarsely chopped, divided
- 1 cup (loosely packed) basil leaves, coarsely chopped, divided
- Large butter lettuce leaves
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