Buy all ingredients right below the recipe
Ingredients
- 150 g rice noodles (2-3 mm)
- 150 g chicken breast fillet
- 1 small carrot
- 3 cloves garlic
- 1 handful fresh coriander
- 1 stalk spring onion
- 30 g unsalted peanuts
- 2 tablespoons sunflower oil
- ½ teaspoon chili flakes
- 2 pcs eggs (M-size)
- 50 g mung bean sprouts
- 1 pinch salt
- 40 ml fish sauce
- 3 tablespoons brown cane sugar
- 2 tablespoons lime juice
Steps
- 1Cut the chicken breast into thin strips. Peel the carrot and cut it into thin matchsticks. Finely chop the garlic and coriander. Cut the spring onion into approx. 2 cm pieces, halve the thicker white part.
- 2Place the rice noodles in a bowl. Boil water, pour it over the noodles, and let them stand until softened. Then drain and set aside.
- 3In a small bowl, mix the sauce ingredients: fish sauce, brown cane sugar, and lime juice. Stir occasionally until the sugar is completely dissolved.
- 4Heat a large pan or wok without oil. Toast the peanuts for 1-2 minutes over medium heat, then remove and set aside. Pour 1 tablespoon of oil into the pan, add the chicken strips, season with salt, and fry until golden brown for 2-3 minutes per side. Remove the meat from the pan.
- 5Pour another 1 tablespoon of oil into the pan, add the chopped garlic and chili flakes, then fry for 30-60 seconds. Add the carrot and fry for another 1 minute. Crack in the 2 eggs and, stirring constantly, cook for 60-90 seconds until you get a soft scrambled egg consistency.
- 6Add the drained noodles, bean sprouts, spring onion, fried chicken, and the prepared sauce. Cook for 1-2 minutes, stirring constantly, until the noodles are completely softened and absorb the flavors.
- 7Divide the noodles among 3 plates. Sprinkle with coarsely chopped toasted peanuts and fresh coriander. Serve with fresh lime wedges.
