4807280458_528e5b4c7b_zSource: Flickr

Prep Time: 15 minutes

Cooking Time: 15 minutes





1/4lb (550g) medium or thick rice noodles

3 tbsp sunflower oil

4 eggs, lightly beaten

1 tsp shrimp paste

4 red chiles, seeded and finely chopped

6 boneless, skinless chicken breasts, cut into 1/4in (5mm) slices

2 bunches scallions, finely chopped

splash of Thai fish sauce

juice of 2 limes

2 tbsp demerara sugar

sea salt and freshly ground black pepper

10oz (300g) unsalted peanuts

handful of fresh cilantro, finely chopped

lime wedges, to serve



  1. Put the noodles in a large bowl, cover with boiling water, and leave for 8 minutes, or until soft. Drain and set aside. Put 1 tablespoon of the oil in a large wok over high heat and swirl around the pan. Add the beaten eggs and whisk them around the wok for about a minute, or until they begin to set. Before the eggs set completely, spoon them out and set aside.
  2. Add the remaining oil to the wok, then add the shrimp paste, chiles, and stir. With the heat still high, add the chicken and stir constantly for 5 minutes, or until it is no longer pink. Stir in the scallions, fish sauce, lime juice, and sugar, and toss to combine. Cook for a few minutes, or until the sugar has dissolved, then season with sea salt and freshly ground black pepper. Return the eggs to the wok.
  3. Add the noodles to the wok and toss to coat with the sauce, then add half the peanuts and half the cilantro, and toss again. Transfer to a large shallow serving bowl and sprinkle with the rest of the peanuts and cilantro. Serve with the lime wedges.

Originally posted and shared from: http://bit.ly/1lDaWva