Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 2
Prep time: 15 minutes, plus soaking
Cook time: 15 minutes
- 200g dried thin flat rice noodles
- 200g chicken thighs
- 2 tbsp neutral oil
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 2 eggs, beaten
- 100g fresh bean sprouts
- 2 spring onions, cut into 3 cm pieces
Marinade for chicken:
- 1tsp Lee Kum Kee Premium oyster sauce
- 1/2tsp sugar
- 1/4tsp salt
- pinch of black pepper
For the sauce:
- 2 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 1 tbsp Lee Kum Kee Premium dark soy sauce
- 1½ tbsp palm sugar, or light brown sugar
- 1 tsp Lee Kum Kee Premium light soy sauce
- 1 tsp sriracha
- 2 tbsp warm water
To garnish:
- 2 tbsp roasted peanuts, crushed in a pestle and mortar
- 1 lime, cut into wedges
- Small handful of fresh coriander leaves
- Pinch of chilli flakes
Method
- Cut the chicken into medium-sized strips, and place into a bowl. Add the marinade ingredients to the chicken - oyster sauce, salt, sugar and black pepper. Set aside.
- Soak the rice noodles in boiling water for 10minutes -until soft but still slightly firm then drain and set aside.
- In a small bowl, mix the tamarind concentrate, fish sauce, dark soy, palm sugar, light soy, sriracha, and warm water. then set aside.
- Heat 2tbsp oil in a wok, stir fry the chicken for 5mins, then add in the garlic and chopped shallot and saute for 1-2 minutes until fragrant.
- Push the chicken and aromatics to one side of the pan and pour in the beaten eggs. Scramble lightly and cook until just set, then mix together with the chicken and aromatics.
- Add the drained noodles, beansprouts and spring onion to the pan. Pour over the sauce and toss everything together using tongs or a spatula for 2 minutes over a medium heat, until the noodles absorb the sauce and are glossy and evenly coated.
- Serve the noodles on plates and garnish with crushed peanuts, lime wedges, coriander leaves and extra chilli flakes.
