Sweet Thai Chilli Chicken & Noodles
Serves:
Ingredients
150g rice stick noodles
4 tbsp peanut oil
1/2 cup thinly sliced shallots
2 cloves garlic, finely chopped
1 hot red chilli, finely chopped
1 tbsp grated ginger
1 Tegel Manuka Smoked Sweet Chilli Breast, 300g, cut into cubes
12 snow peas, trimmed and sliced in half down the length
3 tbsp fish sauce
3 tbsp lime juice
3/4 cup fresh bean sprouts
Garnish:
2 spring onions, trimmed and sliced on the diagonal
1/2 cup coriander leaves
2 small hot red chillies, chopped
1/4 cup roasted salted peanuts, roughly chopped
1 lime cut into wedges for serving
4 tbsp peanut oil
1/2 cup thinly sliced shallots
2 cloves garlic, finely chopped
1 hot red chilli, finely chopped
1 tbsp grated ginger
1 Tegel Manuka Smoked Sweet Chilli Breast, 300g, cut into cubes
12 snow peas, trimmed and sliced in half down the length
3 tbsp fish sauce
3 tbsp lime juice
3/4 cup fresh bean sprouts
Garnish:
2 spring onions, trimmed and sliced on the diagonal
1/2 cup coriander leaves
2 small hot red chillies, chopped
1/4 cup roasted salted peanuts, roughly chopped
1 lime cut into wedges for serving
Method
Add noodles to a pot of gently bubbling water and cook for 3-5 minutes (or follow instructions on packet). Drain, rinse with cold water and drain again.
Heat a wok over a medium high heat then add oil. Let oil get very hot, then increase heat to high. Add shallots, garlic, chilli and ginger and stir-fry for 2 minutes. Add chicken and snow peas, stir-fry 2 minutes, then add fish sauce and lime juice. Stir in noodles. When the noodles are hot, stir through bean sprouts. Dish into bowls and garnish with spring onions, coriander leaves, chillies, peanuts and lime wedges.
Julie's Tip: The trick with stirfrying is to have everything chopped up ready to go – then cooking is non-stop and fast!
* Recipe courtesy of Julie Biuso