Thai Rice Noodles with Chicken

Ingredients

• 0.5 cup torn basil fresh
• 1 tablespoon brown sugar 
• 4 teaspoons canola oil divided
• 1.5 teaspoons chile paste fresh with garlic (such as sambal oelek)
• 1 tablespoon fish sauce 
• 1 teaspoon ginger fresh grated peeled
• 1 teaspoon garlic minced
• 3 tablespoons thinly green onions diagonally sliced
• 0.3 cup lemongrass very thinly sliced (tough outer stalks removed)
• 0.3 cup juice of lime fresh divided
• 1 tablespoon soya sauce low-sodium
• 8 ounces thick rice noodles 
• 0.3 teaspoon salt divided
• 0.3 cup very thinly shallots vertically sliced
• 12 ounce chicken breast halves boneless skinless cut into 3/4-inch cubes
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine 2 tablespoons juice and chicken in a bowl.
2. Let stand 15 minutes.
3. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy.
4. Drain well.
5. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.
6. Heat a large wok or skillet over medium-high heat.
7. Add 1 teaspoon oil to pan; swirl to coat.
8. Remove chicken from juice; discard juice.
9. Add chicken to pan; stir-fry 4 minutes or until done.
10. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt.
11. Add remaining 1 tablespoon oil to pan.
12. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant.
13. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture.
14. Add chicken; cook 30 seconds.
15. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots.