Preparation time: 25 minutes
Total cooking time: 10-15 minutes
Recipe Serves 4-6
Ingredients
200g thick rice stick noodles
1 ½ tablespoons oil
1 tablespoon red curry paste
3 chicken thigh fillets, cut into fine strips
1-2 teaspoons chopped red chillies
2 tablespoons fish sauce
2 tablespoons lime juice
100g bean sprouts
½ cup roasted chopped peanuts
¼ cup crisp fried spring onion
¼ cup crisp fried garlic
1 cup fresh coriander leaves
Method
- Cook thick rice stick noodles in a pot with boiling water for approximately 2 minutes. When cooked, remove noodle and drain. Toss noddle with 2 teaspoons of the oil. This helps to prevent the noddles from sticking together. Set aside.
- Heat oil in a wok. Mix in curry paste and stir for 1 minute. Add the chicken strips into the wok and stir fry 2 minutes or until golden brown. Return chicken to the pan.
- Mix the chillies, lime juice and fish sauce into pan. Simmer for 1 minute. Finally, add bean sprouts and noodles into pan together. Remember to toss well.
- Serve noodles on plates. Sprinkle spring onion, peanuts, garlic and coriander leaves on top. Serve hot.
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