Ingredients

The following ingredients have 4 Servings
  • 200 g rice stick rice noodles
  • 1/4 cup sweet chilli sauce
  • 1/4 cup lime juice
  • 2 tbs fish sauce
  • 2 tbs brown sugar
  • 2 tbs dry sherry
  • 2 tbs peanut oil
  • 500 g chicken breast fillet thinly sliced
  • 3 spring onions
  • 1 tsp garlic minced
  • 2 eggs lightly beaten
  • 1 cup bean shoots
  • 1/4 cup unsalted roasted peanuts chopped
  • 1 red chilli optional small
  • 1 lime cut into wedges *to serve

Instruction

  • Place noodles into a large bowl, cover with boiling water and stand until soft, according to packet intructions.
  • Drain thoroughly. Meanwhile combine sweet chilli sauce, fish sauce, brown sugar, dry sherry and lime juice in a jug.
  • Heat a large non-stick frying pan.
  • Add a little oil and cook the chicken strips in batches until lightly browned, adding more oil as needed.
  • Remove from pan and set aside.
  • Heat the remainder of the oil and stir-fry spring onions and garlic for 1 minute.
  • Add drained noodles and stir until well combined.
  • Add sauce mixture and egg, toss until well combined.
  • Return chicken to pan with bean shoots and cook until heated through.
  • Spoon into serving bowls, top with chopped peanuts, coriander leaves and slices of chilli.
  • Serve with lime wedges, extra coriander and peanuts.