- 200g rice stick noodles
- 1/4 cup chilli sauce
- juice of 2 limes
- 2 tbs fish sauce
- 2 tbs brown sugar
- 2 tbs peanut oil
- 500g chicken breast stir-fry strips
- 3 green shallots
- 2 eggs, lightly beaten
- 1 cup bean sprouts, tails removed
- 1/4 cup roasted peanuts, finely chopped (optional)
- 1/2 cup fresh coriander leaves
- 1 small red chilli, finely sliced limes wedges, to serve
- Put noodles in a large bowl. Cover with hot water and stand until softened and white. Drain and rinse under cold water. set aside combine chilli sauce, lime juice, fish sauceand brown sugar in a jug.
- Heat a wok or large non-stick frying pan over high heat. Add a little of the oil and cook chicken strips in batches until lightly browned. Remove from wok and set aside.
- Heat remaining oil. Stir fry shallots for 1 minute. Add drained noodles to wok and stir until well combined. Add sauce mixture. Toss until well combined then add egg tossing through all ingredients. Return chicken to wok with bean sprouts and cook for 1-2 minutes or until just heated through.
- Spoon into serving bowls. Sprinkle with peanuts, coriander leaves and slices of chilli. serve with lime wedges.
|
