Spicy Fried Noodles

Name: Spicy Fried Noodles
Yield: Serves Four
Cuisine: Thailand
Ingredients: 45 ml/3 tbsp Thai fish sauce; 45 ml/3 tbsp fresh lemon juice; 115 g/4 oz/1 cup cooked peeled prawns (shrimp), rinsed if canned; 50 g/2 oz/⅔ cup beansprouts; ½ fresh red chilli, seeded and finely chopped; 2 eggs, beaten; 30 ml/2 tbsp soft light brown sugar; 45 ml/3 tbsp chopped fresh coriander (cilantro); 3 spring onions (scallions), cut into 5cm/2in lengths and shredded; 60 ml/4 tbsp roasted peanuts, chopped; 225 g/8 oz egg thread noodles; 60 ml/4 tbsp vegetable oil; 1 skinless, boneless chicken breast portion (about 175 g/6 oz), sliced into thin strips; 2 garlic cloves, finely chopped; 175 g/6 oz pork fillet (tenderloin), sliced into thin strips

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is a wonderfully versatile dish as you can adapt it to include your favourite ingredients – just as long as you keep a balance of flavours, textures and colours.

Ingredients

225 g/8 oz egg thread noodles
60 ml/4

Asia
Thailand
Main course
Spicy
South East Asia
Gluten-free

Method

Bring a large pan of water to the boil. Add the noodles, remove the pan from the heat and leave for 5 minutes.
Meanwhile, heat 45 ml/3 tbsp of the oil in a wok or large