After a long day of classes, I needed some hot comfort food. And what better than some Thai food. Not only exotic to look at but just so so delicious!
Recipe for the chicken – please refer here
We like cooking the chicken this way because it gives an extra crunchiness. Alternatively you can use shrimps, or if you’re a vegetarian, use tofu.
Ingredients for the noodles (Enough for 6 people)
1. 3/4th packet of rice noodles
2. 1/2 box mushrooms
3. 4 stems of spring onions
4. 4-5 green beans
5. 1 small orange carrot
6. 6-7 cloves of garlic sliced
7. 1/2 cup crushed peanuts
8. 1/2 tsp salt
9. 2 eggs beaten
10. Bunch of basil
11. 1/2 tsp chilli flakes
12. 1 lemon squeezed
13. Little red chilli’s chopped*
14. 3 tbsp oil
*I do not have the little red chilli’s so I am going to substitute it with chilli oil.
For the sauce – mix all in a bowl
1. 1/2 cup of thin tamarind sauce
2. 3 tbsp palm sugar
3. 3 tbsp soya sauce
4. 1 tsp chilli oil – optional
5. 2 tbsp warm water
1. Soak the rice noodles in room temperature water for 30 minutes Drain and keep aside.
2. Wash and chop the mushrooms, beans, carrots and onions very finely and into thin slices
3. Chop the green part of the spring onions into approx 2 inches in length. Chop the white part very thin.
4. Heat a large wok and add oil. Turn the heat on high.
5. Add the garlic and toss it around for a minute or so till it turns brown.
6. Add all the vegetables other than the spring onions, along with the chilli flakes
7. Push the vegetables to one side and add the beaten eggs to the center of the wok. Do not mix.
8. After one minute when it looks half done, mix it with the vegetables. Then add the thinly sliced white part of the spring onions. Stir
9. Put the sauce in along with the noodles and the chicken and toss it around. Do not over mix.
10. Now put in the green part of the spring onions and stir a few times only.
11. Garnish with crushed peanuts and basil leaves with a nice squeeze of lemon juice on top.