Chicken Recipes

THAI FRIED NOODLES

Pork, chicken and fish stir-fried with noodles and lime juice.

INGREDIENTS
8 ounces thread egg noodles
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
6 ounces pork tenderloin, sliced into thin strips
1 chicken breast, about 6 ounces, boned, skinned and sliced into thin strips
1 cup cooked peeled shrimps (rinsed if canned)
3 tablespoons lime or lemon juice
3 tablespoons Thai fish sauce
2 tablespoons light brown sugar
2 eggs, beaten
1/2 red chili, seeded and finely chopped
1/4 cup beansprouts
4 tablespoons roasted peanuts, chopped
3 scallions, cut into 2-inch lengths and shredded
3 tablespoons chopped fresh cilantro

SERVES 4

1. Place the noodles in a large pan of boiling water and let stand for about 5 minutes.

2. Meanwhile, heat 3 tablespoons of the oil in a wok or large frying pan, add the garlic and cook for 30 seconds. Add the pork and chicken and stir-fry over high heat until lightly browned, then add the shrimp, and stir-fry for 2 minutes.

3. Add the lime or lemon juice, fish sauce and sugar and stir- fry until the sugar has dissolved.

4. Drain the noodles and add to the pan with the remaining 1 tablespoon oil. Toss all the ingredients together.

5. Pour on the beaten eggs. Stir-fry until almost set, then add the chili and beansprouts. Divide the peanuts, scallions and cilantro leaves into two and add half to the pan. Stir-fry for 2 minutes, then tip on to a serving platter. Sprinkle on the remaining peanuts, scallions and cilantro and serve at once.