Prep 15 mins
Cook 10 mins
I saw this recipe made on TV and it looked fabulous - a Peter Evans recipe.
- 2 tablespoons peanut oil
- 1 (250 g) packetfresh rice noodle sheets, cut into 5 strips
- 3 garlic cloves, chopped
- 1⁄2 banana pepper, chopped
- 3 red shallots, chopped (or 1/4 Red Onion)
- 2 chicken breasts, sliced into thin strips
- 2 eggs, beaten
- 1⁄2 red capsicum, sliced
- 2 tomatoes, deseeded and chopped
- 3 leaves Chinese cabbage, roughly chopped
- 4 tablespoons oyster sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1⁄2 lime, juice of
- 1 teaspoon sambal oelek
- 3 green onions, chopped roughly green bit only
- 30 leaves Thai basil (Or holy basil)
- 30 leaves coriander
- 3 tablespoons chopped roasted peanuts
- 1 slice pickled garlic, for garnish (optional)
- dried Thai basil, for garnish
- Soak noodles in hot water for 15 minutes.
- Heat peanut oil in a wok until smoking.
- Add in the garlic, shallots and chilli and fry for 20 seconds.
- Add in the chicken and seal on all sides (about 30 seconds).
- Move all the ingredients to the side of the wok and add in the egg to the middle of the pan, let set for 20 seconds then break up with tongs.
- Toss the wok and add in the capsicum, tomato and cabbage and cook for 10 seconds.
- Add in the oyster sauce, vinegar, fish sauce, lime juice, palm sugar and sambal and toss through.
- Add in the noodles (drained of all water).
- Add the green onions, basil and coriander and serve in bowls.
- Garnish with peanuts, pickled garlic and thai basil leaves.