| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
30 mins |
2 Adults |
A Thai inspired blend of sweet, salty and sour all in one dish.
Recipe by The Devilled Egg | Online Cookery School.
Ingredients
- 100g rice noodles, cooked or wok ready
- 3 tbsp of Fussels Chilli Infused Rapeseed Oil
- 2 eggs, lightly beaten
- 150g prawns, raw
- 2 chicken breasts, sliced
- 2 spring onions
- 3 tbsp fish sauce
- 1 tablespoon of soy sauce
- 2 tbsp lime juice
- 1 tbsp muscovado sugar
- 2 tbsp roasted peanuts, lightly crushed
- 1 small bunch of coriander, finely chopped
Method
Combine the sugar, soy, coriander sprigs, lime juice and fish sauce into a bowl, stir until the sugar dissolves.
Crack the eggs into another bowl and mix them with the sliced spring onions.
Heat the Fussels Chilli Oil in a pan and add the chicken and brown.
Once the chicken is staring to colour, add the prawns and cook for another 3-4 minutes.
Add the fish sauce mix and simmer for a couple of minutes.
Once the meats are cooked, add the noodles for 1 minute followed by the egg mix, cook for further 2-3 minutes.
Stir the nuts and coriander leaves through and serve with a lime wedge.
