Try this speedy version of this popular dish; not exactly authentic, but healthy and adored by noodle-lovers! Substitute the chicken with prawns, beancurd, tofu or stir fry veggies, if you like. And add more chilli too if you prefer a bit of a kick to your food!
Preparation Time: 5 minutes
Cook Time: 15 minutes
- 200g linguini-shaped rice noodles
- 1 tbsp coconut oil
- 2 large, free-range eggs, lightly beaten
- 1 garlic clove, crushed
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp chilli sauce
- 1 tbsp brown sugar
- 2 boneless, skinless chicken breasts or thighs, sliced thinly
- or 300g pack of raw, peeled frozen king prawns, defrosted
- 200g pack beansprouts
- 3 spring onions, finely sliced
- 3 tbsp unsalted peanuts, roughly chopped
- 50g dried coconut flakes or desiccated coconut
- 25g bunch fresh coriander, roughly chopped
- 1 lime, cut into wedges
- Heat a drop of the coconut oil in a large wok or deep frying pan and add the eggs. As soon as they begin to set, gently stir them until they form a flattish omelette. Transfer to a plate, leave to set and cut into strips.
- Prepare the rice noodles according to the pack instructions. When they are ready, drain them and rinse them in cold water. Set aside. In a small bowl, combine the garlic, chilli, lime juice, fish sauce, chilli sauce and sugar. Set aside.
- Pour the rest of the coconut oil into the wok and, over a medium heat, fry the chicken or prawns for a few minutes, until just cooked. Add the beansprouts and the spring onions, and stir-fry for another minute. Add the noodles and stir-fry for 2 minutes.
- Add the peanuts, the dried coconut flakes, the coriander and the egg strips and then stir in the sauce.