Rice Noodle Salad With Chicken

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4 scallions, white and light green parts thinly sliced, dark greens reserved

3 lemongrass stalks, smashed with the flat side of a knife

1/4 cup minced fresh ginger

1/2 cup Asian fish sauce

1 1/2 pounds boneless, skinless chicken breasts, halved lengthwise

2 serrano chiles, seeded and thinly sliced

1 large garlic clove, minced

1 tablespoon sugar

1/4 cup mirin

1/4 cup rice vinegar

1 pound pad thai rice noodles

1 small jicama (about 1 pound), peeled and cut into fine matchsticks

1/4 pound mung bean sprouts

Peanuts, cilantro and lime wedges, for serving

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