- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges
Ingredient:
- 50g dried flat rice noodles
- 4 tbsp sunflower oil
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 2 chicken breasts, sliced finely sliced
- ½ small pack coriander, leaves picked, and stalks finely chopped
- 60g spring onions, shredded (reserving some to serve)
- 2 tbsp chopped pickled turnip (optional)
- 50ml chicken stock
- 100g beansprouts
- 2 eggs
- 60g roasted unsalted peanuts, chopped
- soy sauce, to serve
- fresh red chilli, sliced, to serve (optional)
- For the sauce
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp light brown soft sugar
- 1 lime, half juiced, half cut into wedges to serve
- ½ tbsp siracha
- pinch chilli powder (optional)
