200 grams (7 oz) rice noodles
2 tablespoons of olive oil
1 garlic clove, crushed
4 tablespoons of fish sauce
3 tablespoons of tamarind puree
3 tablespoons of brown sugar
chilli flakes to taste (optional)
2 chicken breasts, sliced
120 grams (3 oz) of firm tofu, chopped into small pieces
2 eggs, lightly beaten
1/2 cup of unsalted roasted peanuts
2 shallots, finely sliced
2 cups of bean shoots
This homemade version of a takeaway favourite is so easy & authentic you’ll think twice before you order takeaway again.
Hints and Tips
Replace the chicken with prawns. For a vegetarian version, add extra tofu and other vegetables such as peppers and snow peas.
Firstly, soak the rice noodles in boiling water for 5-7 minutes or until they are soft and pliable. Don’t over soak them as you will need to cook them further in the wok.
For the sauce, place the fish sauce, tamarind puree and sugar in a small saucepan and mix over a medium heat until sugar has dissolved. Add the chilli flakes if using.
Set sauce aside.
Heat a wok to medium high add the garlic and saute for 2 minutes. Then add the chicken and cook for 4 minutes. Now, add the tofu and cook for 3 minutes or until chicken & tofu have some colour.
Add the rice noodles and sauce and mix thoroughly. You may need a little water to prevent from sticking.
Push the noodle/chicken mixture to one side of the wok and add the egg mixture. Once the egg has set (about 2 minutes) mix through the noodle/chicken mixture and add the most of shallots and peanuts.
Lastly, add the bean shoots and heat through for about 2 minutes.
Serve immediately, garnished with remaining shallots and peanuts.