180 g dried rice stick noodles, or 400g long-life udon noodles
2 tsp peanut butter
1 tbsp tamarind puree or sauce
2 tbsp oil
½ - 1 tsp finely chopped fresh chilli
225 g skinless boneless chicken thighs, thinly sliced
2 eggs, lightly beaten
2 spring onions, finely sliced
100 g bean sprouts
½ cup fresh coriander or mint, chopped
½ cup peanuts, roasted and coarsely chopped
Simple Thai sauce
⅓ cup sweet chilli sauce
1 ½ tbsp fish sauce
1 ½ tbsp fresh lime juice or lemon juice
finely zested rind of ½ lime or lemon
- Cook noodles following instructions on the packet; drain and set aside. Make the simple Thai sauce. Place all ingredients in a jar and shake well to combine. Combine simple Thai sauce, peanut butter and optional tamarind in a small bowl. Set aside.
- Heat oil in a wok or frypan and stir-fry chilli and chicken over high heat until lightly browned, 2-3 minutes. Add beaten eggs to pan and stir-fry until egg scrambles and is just set.
- Rinse cooked noodles in a sieve under running water to loosen; add to pan. Lower the heat, add sauce mixture and cook for 1-2 minutes over medium heat, tossing gently to fully coat in sauce. Mix in most of the spring onions, bean sprouts, coriander or mint and peanuts, reserving some for garnish. Toss over heat for 1 minute to combine. Check seasonings, adding salt if required.
- To serve: Divide between bowls, top with reserved garnishes and accompany with lime or lemon wedges, small bowls of chopped peanuts, simple Thai sauce and cucumber batons.