New dish for me, recipe taken from Rick Steins Asian Odyssey cook book.
I’ve always been put off from making this dish, however, I’m not too sure why !!
3/4’s of the time is spent doing the prep….the cooking is the quick and simple part.
Packed with flavours, however, I did reduce the Thai fish sauce that was recommended in the dish 😂 (it said use 2 tbsp’s but for me it’s just to overpowering)

Ingredients below adapted to suit me 👍🏻
.
Four chicken thighs cut into strips. Very small pieces for speedy cooking.
3 tbsp of vegetable oil
6 garlic cloves diced into small pieces
2 small dried bullet chillies cut finely
2 eggs beaten
175g of 5mm rice noodles soaked for 4 minutes in boiling water
1 tbsp of fish sauce
2 tbsp of tamarind water – 2 tsp of tamarind paste mixed with 2 tbsp of water
2 tbsp of sweet chilli sauce
1 tbsp of palm sugar (1 used brown as forgot to pick up palm sugar as I’d used it all)
Handful of dry roasted peanuts diced
Handful of coriander diced
4 spring onions diced
3 small radish’s finely sliced
Handful of beansprouts.

As mentioned, most of the time is spent doing the prep. It’s really important this is all done as the cooking happens at a very quick speed.

Heat the oil in a wok. Once it’s hot add the garlic, the diced bullet chillies and the chicken and fry to brown the meat.

In a separate pan. Boil a pan of water. When it’s hot add your noodles and cook as per the packets instructions.

Once the chicken has browned, add the whisked eggs.

Constantly stir the wok to ‘scramble’ the eggs.

Drain off the noodles and add them to the wok.

Add the sweet chilli sauce, tamarind water, sugar and fish sauce giving the wok a good mix.

Now toss in the coriander, radishes, spring onions, handful of beansprouts and peanuts for texture. Stir fry this for a couple of minutes.

You still want the peanuts and beansprouts have a nice crunch and serve.

The flavours in this dish were insane. Such a quick and simple dish to produce.

I have all of Ricks books ❤️.

And most of them…..are signed…..

Thank you for reading my ramblings.