Everyone’s favourite Thai dish is surprisingly easy to make, get this one on the table in less time than it takes to order take away!
INGREDIENTS
200g rice stick noodles
2 tbsp tamarind paste
3 tbsp brown sugar
2 tbsp fish sauce
2 tbsp sesame oil
300g chicken breast, thinly sliced
1 clove garlic, minced
3 spring onions, cut into 2cm slices
2 eggs, lightly beaten
¼ cup roasted peanuts
1 large handful Aussie Sprouts Bean Sprouts
TO SERVE:
¼ cup roasted peanuts, extra
Handful coriander leaves
1 lime, cut into wedges
INSTRUCTIONS
Place noodles in a large bowl and cover with boiling water. Soak for 15 minutes or until tender, but not too soft. Drain well with cold water.
In a small bowl, combine tamarind paste, brown sugar and fish sauce and stir until sugar has dissolved
Heat half the sesame oil in a wok over medium heat. Stir-fry chicken for 3-4 minutes or until cooked through. Set aside.
Add remaining sesame oil to the pan and cook garlic and spring onions for 2-3 minutes or until soft. Add eggs and cook, stirring occasionally, until almost cooked through.
Add rice noodles and chicken, then stir through tamarind mixture. Cook, stirring for 2-3 minutes or until noodles have absorbed liquid.
Stir through peanuts and Aussie Sprouts Bean Sprouts.
Serve immediately sprinkled with extra peanuts and coriander, with lime wedges on the side.
