Stir-Fried Rice Noodles with Chicken

Preparation info

  • Difficulty


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.


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


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 until golden, then remove. Add the paste to the wok and stir-fry until fragrant, then add the palm sugar, fish sauce and tamarind water. Add the noodles and chicken and toss to heat through, then mix in half the bean sprouts and the chives. Spoon onto a serving plate and serve with the remaining bean sprouts and wedges of lime on the side.