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Drunken Noodles

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    Source: www.lifestylefood.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, E, P
    MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons Peanut Oil

    2. 1 packet fresh rice noodle sheets cut into 5 strips

    3. 3 Garlic Cloves chopped

    4. banana Chilli chopped

    5. 3 red eschalots chopped or 1/4 red onion

    6. 2 chicken breasts sliced into thin strips

    7. 2 Eggs beaten

    8. red capsicum sliced

    9. 2 Tomatoes deseeded and chopped

    10. 3 leaves Chinese cabbages roughly chopped

    11. 4 tablespoons Oysters sauce

    12. 2 tablespoons rice wine vinegar

    13. 2 tablespoons Fish sauce

    14. 1 tablespoon Palm Sugar

    15. of 1/2 Lime

    16. 1 teaspoon sambal oelek chilli paste

    17. 3 spring onions chopped roughly green bit only

    18. 30 leaves Thai Basil or holy basil

    19. 30 leaves Coriander

    20. 3 tablespoons chopped Roasted Peanuts

    21. Pickled garnish optional

    22. Thai basil leaf for garnish

    Instructions Jump to Ingredients ↑

    1. Soak noodles in hot water for 15 minutes.

    2. Heat peanut oil in a wok until smoking.

    3. Add in the garlic, shallots and chilli and fry for 20 seconds.

    4. Add in the chicken and seal on all sides (about 30 seconds).

    5. 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.

    6. Toss the wok and add in the capsicum, tomato and cabbage and cook for 10 seconds.

    7. Add in the oyster sauce, vinegar, fish sauce, lime juice, palm sugar and sambal and toss through.

    8. Add in the noodles (drained of all water).

    9. Add the spring onions, basil and coriander and serve in bowls.

    10. Garnish with peanuts, pickled garlic and Thai basil leaves. Easy!

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