A true Thai classic, this is as close as we could get to the original Bangkok recipe. In this version, with chicken…
Ingredients (for 2)
- 1 cup rice noodles
- 1/2 chicken breast (about 180 gr or 6 oz)
- 1 tbsp peanuts
- 1/2 cup bean sprouts
- 1/4 cup tofu
- 1 egg
- 1 tbsp fish sauce
- 1/2 shallot
- 2 tbsp peanut oil
- 2 tbsp soy sauce
- 1/3 tbsp brown sugar
- 1/2 lime
- 1/2 tbsp chives
- chili powder
- salt & black pepper
Directions
- Soak the rice noodles in warm water for about 20 minutes
- Prepare the other ingredients in the meantime: chop the shallots and the peanuts, cut the tofu in strips, cut the chicken in bite-sized cubes
- Heat the oil in a wok (or large saucepan) and stir fry the chicken meat with shallots until golden brown
- Add the tofu and garlic (crushed) and stir fry for about 5 minutes
- Drain the noodles and add them to the wok
- Sprinkle with soy sauce, lime juice and sugar
- Stir thoroughly and cook for another 5 minutes
- Reduce the heat, add the eggs and scramble so they blend with the noodles
- Cook until noodles are soft, gradually adding fish sauce to prevent them from sticking
- Finally stir in the shrimps, crushed peanuts, bean sprouts and chives
- Stir fry for another couple of minutes
- Add a pinch of salt if you like and spice it up with pepper and chili powder to your personal taste
Cambooza 