Thai Chicken Noodles
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 11 ozs Rice noodles
- 1 Lime (juice)
- 1 Tbsp Fish sauce
- 1 Tbsp brown sugar
- 1 Tbsp Tamarind paste
- 1 Tbsp water
- 2 Tbsps Peanut oil
- 6 boneless, skinless Chicken thigh
- 1 clove garlic cloves (crushed)
- 4 scallions (sliced diagonally)
- 2 red chili peppers (seeds removed, cut into rings)
- 2 eggs (lightly beaten)
- 1 handful Bean sprout
- 3 Tbsps roasted Peanuts (roughly chopped)
- To garnish
- Lime wedge
- Thai basil
Preparation steps
1.
Cover the noodles with boiling water and stand until tender. Drain and set aside.
2.
Whisk together the lime juice, fish sauce, sugar, tamarind and water.
3.
Heat a wok or deep frying pan over a high heat and add half the oil. Add the chicken thighs and cook for 3-4 minutes on each side, until cooked through. Drain on absorbent kitchen paper, cut into bite size pieces and set aside.
4.
Heat the remaining oil in the wok and add the garlic, spring onions and chillies and stir-fry for 2 minutes.
5.
Add the chicken, noodles and lime juice mixture and toss to combine.
6.
Slowly pour in the eggs. Stir-fry over a high heat for 1 minute. Add the bean sprouts, toss well, and sprinkle with the peanuts.
7.
Spoon into serving bowls and garnish with lime wedges and Thai basil.
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