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Categories:
noodles vegetable oil firm tofu red onion garlic chicken shrimp eggs lime fresh basil cilantro brown sugar fish sauce sweet chili sauce Red Chili Peppers peanuts lime wedges
Viewed: 53 - Published at: 7 years agoIngredients
- 9 oz rice stick noodles
- 1/3 cup vegetable oil
- 6 oz firm tofu, cut into cubes
- 1 None red onion, sliced
- 2 cloves garlic, crushed
- 1 None boneless skinless chicken breast, sliced
- 8 None large shrimp, peeled and deveined, tails left intact
- 2 None eggs, beaten
- 1/4 cup lime or lemon juice
- 1/4 cup fresh basil leaves
- 2 tbsp chopped fresh cilantro leaves, plus additional, for garnish
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp sweet chili sauce
- 2 None red chili peppers, chopped
- 1/3 cup crushed roasted peanuts
- None None Lime wedges, to serve
Method
- Place noodles in a large heatproof bowl and cover with plenty of boiling water. Let stand for 5 mins. Drain well, separating noodles with a fork.
- Heat oil in a wok or large skillet on high heat. Fry tofu in 2 batches, for 1-2 mins each. Drain on paper towels
- Add onion and garlic to wok. Stir-fry for 1 min. Add chicken and shrimp. Stir-fry for 3-4 mins. Push mixture to side of wok. Pour in eggs. Scramble with wooden spoon. Combine with chicken.
- Add all remaining ingredients except peanuts, noodles and tofu, tossing well. Stir-fry for 2 mins. Add noodles and tofu, tossing well. Serve topped with crushed peanuts, additional cilantro and lime wedges.
