- 2
- 20 mins
- 30 mins
Ingredients
- 5 oz (140g) dried flat rice noodles
- 2 tbsp fish sauce
- 2 tsp tamarind concentrate
- 1 tbsp sugar
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 4 oz (115g) boneless skinless chicken breast, thinly sliced
- 1/8 tsp ground pepper
- 12 medium sized shrimps, shelled and deveined
- 1 red chili, seeded and finely sliced
- 1 large egg
- 4 oz (115g) bean sprouts
- 1/4 cup (30g) roasted peanuts, chopped
- 2 green onions, finely sliced
- 1 lime, cut into wedges
Preparation
Step 1
Soak rice noodles in a container with hot water for 10 minutes until barely soft. Drain and rinse with cold water to remove excessive starch. Drain.
Combine fish sauce, tamarind concentrate, sugar, lime juice, and 2 tablespoon water in a small bowl.
Heat vegetable oil in a large non-stick fry pan. Sauté garlic for 1 minute. Sprinkle pepper onto chicken breast and add it to the pan. Cook for 2 minutes.
Add shrimps and sliced red chilies. Cook for 2 minutes. Break in the egg. Stir to break up the yolk and cook for 1 minute.
Add rice noodles and soy mixture. Stir to get all ingredients well mixed, about 3 to 4 minutes.
Add bean sprouts. Stir for another minute. Turn off heat. Sprinkle with chopped peanuts and green onions.
Dish onto plates and serve immediately with lime wedges.
This is one of my favorite stir fried noodles. No time to waste. Time to tuck in! YUM!