| Preparation time: 25 minutes | | | | 1. Cook the noodles in some boiling water for |
| Total cooking time: 10-15 minutes | | | | about 2 minutes or so. Drain it and then toss with |
| Serves: 4-6 | | | | 2 teaspoons of oil to prevent them sticking |
| Ingredients: | | | | together. |
| - 200g (6 1/2 oz.) thick rice stick noodles | | | | 2. Heat all the remaining oil in a wok, add the |
| - 1 1/2 tablespoons oil | | | | curry paste and stir for about 1 minute or so, or |
| - 1 tablespoon red curry paste, ready-made paste | | | | until it becomes fragrant. Add all the chicken in |
| - 3 chicken thigh fillets, cut into thin strips | | | | small batches and stir-fry it for about 2 minutes |
| - 1-2 teaspoons chopped red chillies | | | | or so, or until it becomes golden brown and return |
| - 2 tablespoons fish sauce | | | | the chicken to the wok. |
| - 2 tablespoons lime juice | | | | 3. Add the chilli, the fish sauce and the lime juice |
| - 100g (3 1/2 oz.) bean sprouts | | | | and bring it to the boil and simmer for about 1 |
| - 1/2 cup (90g/3 oz.) roasted chopped peanuts | | | | minute or so. Then add the bean sprouts and the |
| - 3 tablespoons crisp-fried onion | | | | noodles and toss them well. Arrange the noodles |
| - 3 tablespoons crisp-fried garlic | | | | on a medium serving plate and sprinkle with the |
| - 1 cup (30g/1 oz.) coriander leaves | | | | peanuts, the crisp-fried onion, the garlic and the |
| Directions: | | | | coriander leaves. Then serve immediately. |