- prep 10 min cook 10 min
- serves 4
Stir-frying is a super-quick cooking method that seals in all the Flavors of the ingredients. Here, tender chicken and lightly scrambled eggs are cooked with chili, fish sauce and lots of garlic.
Healthy Cooking Tip
Look out for packs of ready-prepared stir-fry vegetables that contain bok choy, water chestnuts, peppers, bamboo shoots, broccoli and carrots for this dish.
- 200-250g dried medium rice noodles
- 2 tbsp sunflower oil
- 2-4 garlic cloves, crushed
- 1 small onion, finely chopped
- 1 red or green Thai chili, seeded and finely chopped
- 12 ounces skinless chicken breast fillets, cut into thin slices
- 2 eggs, beaten
- 7 ounces bean sprouts
- 1 tbsp soy sauce, or to taste
- 2 tbsp fish sauce, or to taste
- 1 tbsp lime juice, plus lime halves to serve (optional)
- Crushed chili flakes, to taste (optional)
- 1 bunch of fresh chives, snipped
- 1 ounce roasted peanut halves
How to make it 10 minutes
Prepare the noodles Soak the rice noodles in a bowl of hot water for 10 minutes or according to the pack instructions. Stir gently with a fork or chopsticks to separate. Drain thoroughly and set aside until needed.
Cook the chicken While the noodles are soaking, heat a wok or large frying pan with the the oil. When very hot add the crushed garlic, onion and chili, and stir-fry for 1 minute. Add the chicken slices to the wok and stir-fry for 2 minutes or until lightly colored.
Cook the eggs Push the chicken to one side of the wok to make room for the eggs. Pour the eggs into the wok and stir gently until lightly scrambled. Add the drained noodles and 3 tbsp water. Add the bean sprouts, soy sauce, fish sauce and lime juice, and stir-fry with the noodles, chicken and eggs for 2 minutes.
Adjust the seasoning Remove the wok from the heat. Taste, then add black pepper or more fish sauce or soy sauce if necessary. If you like, add some crushed chili flakes. Turn into a warmed serving dish and garnish with the chives and peanuts. Serve immediately, with lime halves to garnish, if using.