Stir-Fried Rice Noodles with Chicken

Name: Stir-Fried Rice Noodles with Chicken
Cuisine: China
Ingredients: 45 g (1⅔ oz/¼ cup) grated palm sugar (jaggery); 45 g (1⅔ oz/¼ cup) grated palm sugar (jaggery); a pinch of sea salt; 4 tablespoons vegetable oil; 4 red shallots, chopped; 8 cloves garlic, chopped; 5 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 5 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 2 limes, cut into wedges; 45 g (1⅔ oz/½ cup) bean sprouts, trimmed; 50 g (1¾ oz/½ bunch) garlic chives, trimmed, chopped into 5 cm (2 inch) lengths; 3 tablespoons fish sauce; 3 tablespoons tamarind water; 200 g (7 oz) free-range or organic chicken thigh fillets, finely sliced across the grain; 200 g (7 oz) free-range or organic chicken thigh fillets, finely sliced across the grain; 250 g (9 oz) dried flat rice noodles, soaked in boiling water until tender; 250 g (9 oz) dried flat rice noodles, soaked in boiling water until tender

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I love the sweet, sour and hot nature of these noodles. I use chicken thighs as I find breasts dry out too much. You can use fresh noodles and king prawns or sea scallops. Or, I like to simmer pork belly for about 1½ hours, then cut it into thin strips and stir-fry that instead of the chicken thighs.

Ingredients

250 g (9 oz) dried flat rice noodles, soaked in boiling water until tender
200 g (<

Asia
China
Noodles

Method

Pound the chillies, shallots, garlic and sea salt in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

Heat a wok until just smoking. Add the oil and, when hot, stir-fry the chicken in batches