I recently visited Australia and really got into thai food over there. So when I came back I went on the search of some thai recipes. I also blitzed the Asian supermarket for weird and wonderful things. This recipe is the first on my list to try. It was passed onto me by my friend Catherine who attended a Thai cookery course at the Cooks Academy. In my own humble opinion, it’s fab.
Ingredients
2 chicken breast fillets, sliced
225g flat dried rice noodles
2 shallots, fnely chopped
1 medium onion, finely chopped
4 spring onions, chopped
3 red chillies, finely chopped
2 eggs, beaten
2 tbsp of groundnut oil
2 tbsp of coarsely chopped garlic
3 tsbp of fish sauce or soy sauce
1 tsp of rice wine or dry sherry
1 tsp lime juice
1 tsp of light soy sauce
Salt and pepper to taste
1 tbsp of sugar
2 tbsp of oyster sauce
225g beansprouts
Handful of fresh coriander
3 tsp coarsely chopped roasted peanuts, to garnish
lime wedges, to serve
Method
1. Soak the rice noodles in a bowl of hot water for 25 minutes.
2. While the noodles are soaking, prepare the chicken. Heat a wok and groundnut oil, add the chicken and fry until brown (5-7 minutes).
3. When the chicken is cooked remove from the pan and set aside.
4. To the wok add, the chillies, onions, shallots, and garlic and stir fry for 1 minute.
5. Pour in the beaten eggs and stir fry for a few seconds until they just start to look scrambled.
6. When the noodles have soaked for 25 minutes, drain in a colander, rinse with hot water and toss with a few drops of oil to stop the strands sticking together.
7. Re-add the chicken to the wok, lower the heat and add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and oyster sauce and continue to stir-fry for 2 minutes, mixing well.
8. Add the beansprouts and spring onions and continue to stir-fry for four minutes.
9. Finally, add the coriander and stir-fry briskly for 30 seconds.
10. Turn onto a warm platter, sprinkle with the peanuts and serve at once with lime wedges.
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