Crisp Sweet Noodles Recipe
Thailand Recipes

Ingredients:

1 cup
1
100 g
200 g
100 g
2
1 tsp
2
1/3 cup
3 tbsp
5 tsp
2 tbsp
2 1/2 tbsp
1 tsp
100 g
6
 

vegetable or peanut oil
bean curd, shreds to thin slices
skinless chicken breast, cubed
thin rice vermicelli
peeled cooked baby prawns
spring onions, chopped
chopped garlic
eggs, lightly beaten
white sugar
lime juice
white vinegar
water
fish sauce
mild chili powder
fresh bean sprouts, rinsed
garlic chives, cut into 5 cm lengths
 

Method:

1. Heat the oil in a wok or frying pan and fry beancurd slices until well crisped on the surface. Fry the chicken until it changes color. Remove and set aside. Fry the noodles until they have expanded and are crisp and white. Remove and drain. Pour off all but 2 tbsp of the oil.

2. Stir-fry the prawns, spring onions and garlic for 1 1/2 minutes. Remove.

3. Pour the beaten egg into the pan. As it begins to cook, break up with the wok spatula. Remove when firm. Wipe out the wok.

4. Pour the sugar, lime juice, vinegar, water and fish sauce into the pan and bring to the boil. Add chili powder and cook for 1-2 minutes. Add the fried noodles and toss in the sauce over high heat until thoroughly coated. Add the bean curd, chicken, prawns, spring onions, garlic and eggs. Heat through, stirring gently to mix, for about 3 minutes or until hot.

5. Pile the noodles onto a serving plate and garnish with the bean sprouts and garlic chives.

Serves 6