Stir-frying is a super-quick cooking method that seals in all the flavours of the ingredients. Here, tender chicken and lightly scrambled eggs are cooked with chilli, fish sauce and lots of garlic. Delicious!
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200-250g dried medium rice noodles
2 tbsp sunflower oil
2-4 garlic cloves, crushed
1 small onion, finely chopped
1 red or green Thai chilli, seeded and finely chopped
350g skinless chicken breast fillets, cut into thin slices
2 eggs, beaten
200g bean sprouts
1 tbsp soy sauce, or to taste
2 tbsp fish sauce, or to taste
1 tbsp lime juice, plus lime halves to serve (optional)
crushed chilli flakes, to taste (optional)
1 bunch of fresh chives, snipped
30g roasted peanut halves
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Method Prep:10min › Cook:10min › Ready in:20min
Soak the rice noodles in a bowl of hot water for 10 minutes or according to the pack instructions. Stir gently with a fork or chopsticks to separate. Drain thoroughly and set aside until needed.
While the noodles are soaking, heat a wok or large frying pan with the the oil. When very hot add the crushed garlic, onion and chilli, and stir-fry for 1 minute. Add the chicken slices to the wok and stir-fry for 2 minutes or until lightly coloured.
Push the chicken to one side of the wok to make room for the eggs. Pour the eggs into the wok and stir gently until lightly scrambled. Add the drained noodles and 3 tbsp water. Add the bean sprouts, soy sauce, fish sauce and lime juice, and stir-fry with the noodles, chicken and eggs for 2 minutes.
Remove the wok from the heat. Taste, then add black pepper or more fish sauce or soy sauce if necessary. If you like, add some crushed chilli flakes. Turn into a warmed serving dish and garnish with the chives and peanuts. Serve immediately, with lime halves to garnish, if using.