Here is a pleasing variation on this popular Thai noodle dish. Though the dish is more than fine without it, do try to use fresh lemongrass if possible, as it adds a subtle flavor and scent. Many supermarkets now carry this once-exotic item. But don’t worry if you can’t find it; I’ve made the recipe with and without, and it’s good either way.
Cooks' Note
This dish is traditionally made with wide rice noodles; however, no matter how hard I try to prevent it, this kind of noodle falls apart in the dish. There must be some secret to keeping these noodles together that I am not privy to. Instead, I use udon or somen noodles. Wide Chinese wheat noodles would work well, too.
