Ingredients–

• 200 gm rice stick noodles
• 250 gm boneless chicken, thinly sliced
• 2 eggs, lightly whisked
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 capsicum, thinly sliced
• 1 onion, thinly sliced
• 4-5 garlic cloves, finely chopped
• 1/4 cup spring onion greens, cut in 3 cm strips
• 1/4 cup finely chopped peanuts
• 3 tbsp vegetable oil
• Lime wedges
• Salt to taste

For the Sauce –

• 1 tbsp tamarind paste
• 1 1/2 tbsp brown sugar
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp Sriracha sauce

Method –

1. Pour boiling water over the noodles and soak for about 5 minutes. Strain the water and set aside.
2. Mix all ingredients for sauce in a small bowl
3. Heat oil in a wok over high heat
4. Add garlic and onion, cook for 30 seconds
5. Add chicken and cook for 2 minutes or until cooked through
6. Push chicken to one side of the wok, pour egg on the other side
7. Scramble the egg and then add into the chicken
8. Add vegetables, stir fry for 2 minutes on high heat
9. Add noodles and then the sauce
10. Toss gently for about 1 1/2 minutes until sauce is absorbed by the noodles
11. Add spring onions and half of the chopped peanuts
12. Toss quickly and remove from heat
13. Serve with remaining peanuts and lime wedges