Combine in a small bowldilute the sugar and add more lime or sugar to taste.
Add..... 2 tablespoons rice vinegar
1 1/2teaspoonminced garlic
1thinly sliced jalapeño pepper
Marinade: Place all marinade ingredients in a food processor; pulse unit you have a slightly coarse puree. Transfer to a large bowl.
Salad: Cut each chicken thigh into a 3 x 1 inch strips. Add the chicken stripes to the marinade. Massage the marinade into the chicken pieces. Thread each piece onto a 5" skewer. Place each skewer onto a plate; let them stand at room temperature for 30 minutes.
While the chicken is marinading, boil the noodles in a pot of water until chewy. Drain and rinse under cold water; drain again. Divide lettuce, and bean sprouts, cucumbers, basil, green onions and cilantro on a large serving plate. Divide the noodles into 4 bowls. Set aside.
Lemongrass Chicken: Heat a grill pan over medium high. Lightly brush skewered chicken with oil. Place skewers on hot grill and cook. Turning occasionally, until chicken is slightly charred and cooked through, 8 -10 minutes.
Divide chicken among the noodle bowls. Allow guests to top with the preferred vegetables and end with peanuts; fried shallots.
Place Nuoc Cham in a small bowl; let diners dress and toss their own bowls.