This is a great tasting Thai dish that's a little bit more complicated than some, but worth it for the amazing flavour.
- 300g rice noodles
- 120g beansprouts
- 100g skinless boneless chicken
- 60g cooked shrimp
- 50g mange tout
- 3 spring onions
- 3 red chillies
- 3 tbsp. roasted peanuts
- 3 tbsp. fish sauce
- 1 clove of garlic
- 2 eggs
- 1 tbsp. lemon juice
- 3 tbsp. chopped coriander
- Pinch of salt
- Pinch of pepper
- Pinch of sugar
- Dash of vegetable oil
Soak the rice noodles according to the packet instructions until they’ve softened.
Beat the eggs with the salt and pepper and fry lightly in a saucepan until you’ve made a thin omelette. Turn the omelette out of the saucepan and slice thinly. Put these slices of omelette to one side.
Prepare the food. Finely chop the spring onions. Chop the chicken into strips. Deseed and finely chop the chillies. Mince the garlic clove.
Heat the oil in a wok. Fry the garlic and chicken until just coloured and the chicken is just cooked.
Add shrimps and spring onions to the work and fry for a further minute.
Add the noodles, peanuts, chilli, fish sauce, lemon juice and sugar. Heat together for a further minute over a high heat.
Add the beansprouts, mange tout and omelette and toss together for another 30 seconds to heat through.
Serve with the coriander sprinkled over the top.