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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 4 |
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This is very similar to one Tomoko and I ate in a local Thai restaurant recently. It was so good. Ingredients:
250 g stick rice noodles |
2 lemons, juice of |
2 tablespoons fish sauce |
2 tablespoons brown sugar |
2 tablespoons peanut oil |
2 chicken breast fillets, finely sliced |
500 g green shrimp, peeled,deveined |
3 green onions, thinly sliced diagonally |
2 small red chilies, finely chopped |
2 eggs, lightly beaten |
1 cup bean sprouts, tails removed |
1/4 cup roasted peanuts, finely chopped |
1/2 cup fresh coriander leaves |
lime wedge, to serve |
Directions:
1. Place the noodles in a bowl and cover with hot water;allow to stand until just tender, drain and rinse under cold water, drain.
2. Combine lemon juice fish sauce and sugar in a jug, whisking to combine.
3. Heat a wok over high heat, add the oil swirling to coat.
4. Add the chicken, stir fry for 2 minutes, add the prawns, onions and chillies.
5. Stir fry for 2-3 minutes or until the prawns have turned pink.
6. Add the noodles and stir fry for another 2 minutes.
7. Add the lemon juice mixture to wok, toss to combine.
8. Slowly pour the eggs over noodles.
9. Stir fry for 1 minute.
10. Add the sprouts and toss well.
11. Spoon onto plates, sprinkle with the peanuts and coriander and serve with the lime wedges.
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