Thai style chicken and rice noodle stir-fry

Cooking Meat Thai style chicken and rice noodle stir-fry

This sensational Thai-style chicken and rice noodle stir fry is a guaranteed crowd-pleaser.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Boil noodles according to packet directions, drain. Cut with scissors if really long.
  2. Heat oil in a wok and stir-fry chicken for 5 minutes, or until browned.
  3. Add garlic, lemongrass and chilli and cook for 2 minutes. Add capsicum and pak choy and stir-fry for 2 minutes. Add noodles, stir, then add combined fish sauce, brown sugar and lime juice and heat through. Stir in coriander.

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250g packet dried rice stick noodles
1 1/2 tbsp oil
500g chicken mince or pork mince
2 cloves garlic, crushed
2 stalks lemongrass, white section only, finely chopped
1/4 - 1/2 tsp dried chilli flakes
1 bunch baby pak choy, sliced
1 1/2 tbsp fish sauce
1 1/2 tbsp brown sugar
1/4 cup lime juice
1/4 cup coriander, chopped
1 small red capsicum, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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