|2 tablespoons||Arawak Farm Sweet Ginger-Basil Pepper Sauce|
|½ cup||Fresh lime juice|
|½ cup||Fish sauce|
|¼ cup||Cane sugar|
|½ clove||Garlic, chopped|
|2 teaspoons, plus 1 tablespoon||Chopped fresh peeled ginger|
|12 ounces||Rice stick noodles (Maifun)|
|2 tablespoons||Extra virgin olive oil|
|1 pound||Skinless, boneless chicken breasts, cut into 1/2" 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|
Whisk first 5 ingredients and 2 teaspoons ginger in a small bowl until sugar dissolves. Set dressing aside.
Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute.
Add 1 tablespoon ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.
NOTE: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.