• 500g chicken breast, sliced
  • 200g rice noodles
  • 2 tbsp sunflower oil
  • 4 eggs
  • 2 tsp sugar or honey
  • 4 spring onions, chopped
  • 100g bean sprouts
  • 180ml fish sauce
  • 1 tsp red chilli
  • 2 tbsp tamarind sauce
  • 1 lime
  • 4 tbsp crushed peanuts


  • STEP 1
    Soak the rice noodles in a bowl of water at room temperature for 30 minutes.
  • STEP 2
    Heat wok and add 2 tbsp sunflower oil. Add chicken and stir fry over medium-high heat for 4-5 minutes.
  • STEP 3
    Add eggs and stir fry to break yokes. Before eggs are fully cooked, add the noodles and sugar, and combine. Continue to stir fry until noodles wilt.
  • STEP 4
    Add the tamarind and fish sauce. Then add bean sprouts, spring onions and red chilli. Stir fry vigorously.
  • STEP 5
    Serve with sprinkling of peanuts, and quarter of lime to squeeze.

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