Ginger-Lemongrass Chicken with Cilantro Rice Noodles

1. For rub, in a food processor or blender combine green onions, lemongrass, ginger, garlic, lime juice, and oil. Cover; process to a thin paste. Rub paste onto chicken.

2. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling.

3. To serve, slice chicken. On 4 dinner plates, arrange chicken slices and Cilantro Rice noodles. If desired, serve with lime wedges. Makes 4 servings.

4. *Cilantro Rice Noodles: In a large saucepan, cook 8 ounces rice noodles in a large amount of boiling water for 3 to 4 minutes or just until tender; drain. Meanwhile, in a large bowl, combine 1/4 cup bottled fish sauce, 3 tablespoons lime juice, 2 tablespoons packed brown sugar, and 1 or 2 cloves minced garlic; stir until brown sugar is dissolved. Add noodles, 1 cup shredded carrots, 1/4 cup coarsely snipped fresh cilantro, and 1/4 cup peanuts; toss gently to coat. Makes 4 cups.