Thai Inspired Chicken And Rice (or Udon) Noodles (guey Teow Pad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 100 g minced chicken
• 1 tablespoon olive oil
• 200 g udon noodles (fresh or dried rice noodles are suitable alternatives)
• 2 fresh garlic cloves
• 1/2 teaspoon chili powder (or to taste)
• 20 ml fish sauce
• 20 ml indonesian sweet soy sauce (kecap manis)
• 10 ml soy sauce
• 60 ml water
• 2 medium sized tomatoes (diced)
• 2 kaffir lime leaves (finely chopped or shredded -increase or decrease to taste)
• unsalted cashews
• 1/4 cup basil leaves
• 1 cup coriander leaves (to taste) (optional)
• fried shallot (to taste) (optional)
• crushed peanuts (to taste) (optional)
• 1 tablespoon oil
• 1 egg, beaten
• 1/3 cup milk
• fresh basil (chives also suitable) or coriander (chives also suitable)

Recipe

• 1 if using dry noodles or udon noodles– soak in water to soften.
• 2 if cooking omelette; • whisk together egg and milk. mix in chives or other herbs. •heat oil in wok, add omelette mixture and cook until slightly crisp on both sides. • when the omelette is cooked, remove from the pan. • chop the omelette into thin slices and then into small pieces. set aside.
• 3 heat oil in wok and stir fry garlic and chilli powder for 2 minutes [note: this can smoke so put on range hood fan and/or reduce cooking time if desired].
• 4 add minced chicken and stir fry until browned.
• 5 add fish, soy and sweet soy sauces –stir through.
• 6 add lime leaves and tomato – stir through and cook 1 minute further.
• 7 add noodles – stir until noodles are soft and combined with all other ingredients.
• 8 add water as needed to increase liquid volume.
• 9 add the omelette pieces - stir through.
• 10 stir through basil leaves.
• 11 stir through the cashew nuts.
• 12 remove from wok – serve and garnish with coriander leaves, crushed peanuts or cahsews and fried shallots.