serves 6 - 8
Ingredients:
* 2 spoons of brown sugar
* 1 cup soy sauce
* 2 spoons of fish sauce
* Juice of 2 limes
* 440g Thai rice noodles
* 400g chicken thigh filets
* 1 red bell pepper
* 2 medium carrots
* 5 spring onions
* 250g bean sprouts
* 4 garlic cloves
* 3 medium eggs
* Peanuts for garnish
* Sesameseeds for garnish
* Coriander for garnish
Preparation:
Boil the noodles and drain. Set aside.
In a bowl, mix the sugar, soy & fish sauce and limejuice. Set aside.
Cut the carrots in matchsticks size and the bell pepper in strips. Cut the spring onion in 2 cm pieces.
Finely cut the garlic, or use a garlic press. Finely cut the chicken in bite size pieces.
Heat up a wok and stir fry the chicken until done. Remove from the wok with a slotted spoon and add the bell pepper and carrot.
Stir fry for about 5 minutes and add the garlic and spring onion. Mix around until the flavours has mixed.
Put the vegetables to the sides of the wok and add the eggs in the middle, scramble the eggs until done and mix with the vegetables. Add the chicken and mix again.
Add the noodles and the sauce and mix. Cook for 5 minutes more before serving it.
Add the peanuts, sesame and coriander for garnish.
Enjoy!
Mike & Leda
