Chicken - Noodles Thai-Style

By gibsonashlee

Ingredients

• Marinade:
• 9 oz chicken breasts cut into strips
• 6 oz medium rice noodles
• 2 1/2 tbsp sunflower oil for frying
• 2 shallots, finely sliced or 1 onion
• 1/4 tsp superfine sugar
• 1 clove garlic, crushed
• 1/2 tsp red chilli, sliced (optional)
• 1 leek, thinly sliced
• 4 oz broccoli, cut into small florets
• 10 oz beansprouts
• 2 eggs, lightly beaten with a little salt
• 2 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 2 tsp fish sauce
• 2 tbsp sweet chilli sauce
• 1/3 cup crushed peanuts (optional)
• 1 tbsp each soy sauce and sake
• 1 1/2 tsp superfine sugar
• 1 1/2 tsp cornstarch

Details

Servings 6
Preparation time 40mins
Cooking time 65mins

Preparation

Step 1

Combine the ingredients for the marinade and marinate the chicken for 30 minutes.

Cook the noodles according to the packet instructions. Rinse with cold water and stir in a drop of oil to prevent them sticking.

Heat one tablespoon of the oil in a wok or large frying pan. Stir fry the shallots for about 3 to 4 minutes. Sprinkle with a generous pinch of caster sugar then stir fry for one more minute. Add the garlic and chilli (if using) and cook for a further minute. Add the marinated chicken strips and stir fry for 3 to 4 minutes until cooked. Remove from the wok and set aside.

Heat the remaining oil in the wok, then add the leek and stir fry for 3 minutes. Add the broccoli and the beansprouts (reserving a couple of handfuls of beansprouts) and stir fry for a further 4 minutes.

Push all the ingredients to the side of the wok and add the beaten eggs. Cook for about 2 minutes moving the egg around with a wooden spoon until scrambled, then mix with the vegetables. Add the chicken, cooked drained noodles, vinegar, soy sauce, fish sauce, and sweet chilli sauce. Cook until the noodles are warmed through.

Serve in bowls and sprinkle with the reserved raw beansprouts.