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Thai Chicken Noodles

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Thai Chicken Noodles
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
0
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Ingredients

for
4
Ingredients
11 ounces
1
Lime (juice)
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
2 tablespoons
6
boneless, skinless Chicken thigh
1 clove
garlic (crushed)
4
scallions (sliced diagonally)
2
red chile (seeds removed, cut into rings)
2
eggs (lightly beaten)
1 handful
3 tablespoons
roasted Peanuts (roughly chopped)
To garnish

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.