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