Ingredients
For 4 people
- 250 grams dried rice stick noodles
- 0.25 cup(s) unsalted roasted peanuts, chopped
- 6 spring onions, sliced
- 200 grams chicken thigh fillets, thinly sliced
- 2 eggs, beaten
- 1 birds eye chili, seeded and finely chopped
- 1 cup(s) Flowerdale Farm Coriander, chopped
- 2 teaspoon(s) palm sugar, grated
- 3 cloves garlic, minced
- 300 grams punnet of Flowerdale Farm Crunchy Combo
- 2 limes' juice
- 2 tablespoon(s) peanut oil
- 2 tablespoon(s) fish sauce
Method
- Prepare noodles as per packet instructions and set aside.
- Heat oil in a large wok or fry pan on a high heat until very hot.
- Add chicken and stir fry until chicken is golden brown and cooked through but still juicy.
- Add chili and garlic and stir fry for a further minute.
- Add noodles, spring onions, fish sauce, lime juice, sugar and egg and toss gently until well combined, egg is cooked and noodles are warmed through.
- Toss through crunchy combo sprouts, coriander and peanuts. Enjoy!