Stir-fried Rice Noodles with Chicken and Prawns

Shellfish have a natural affinity with both meat and poultry. This Thai-style recipe combines chicken with prawns and has the characteristic sweet, sour and salty flavour.


serves 4
225 g (8 oz) dried flat rice noodles
120 ml (4 fl oz) 1/2 cup water
60 ml (4 tbsp) fish sauce
15 ml (1 tbsp) sugar
15 ml (1 tbsp) fresh lime juice
5 ml (1 tsp) paprika
pinch of cayenne pepper
45 ml (3 tbsp) oil
2 garlic cloves, finely chopped
1 skinless, boneless chicken breast,
finely sliced 8 raw prawns, peeled, deveined and cut in half
1 egg
50 g (2 oz) roasted peanuts, coarsely crushed
3 spring onions, cut into short lengths
175 g (6 oz) beansprouts
coriander leaves and 1 lime, cut into wedges, to garnish


1. Place the rice noodles in a large bowl, cover with warm water and soak for 30 minutes until soft. Drain.

2. Combine the water, fish sauce, sugar, lime juice, paprika and cayenne in a small bowl. Set aside until required.

3. Heat the oil in a wok. Add the garlic and fry for 30 seconds until it starts to brown. Add the chicken and prawns and stir-fry for 3 - 4 minutes until cooked.

4. Push the chicken and prawn I mixture in the wok out to the sides. Break the egg into the centre, then quickly stir to break up the yolk and cook over a medium heat until the egg is just lightly scrambled.

5. Add the drained noodles and the fish sauce mixture to the wok. Mix together well. Add half the crushed peanuts and cook, stirring frequently, until the noodles arc soft and most of the liquid has been absorbed.

6. Add the spring onions and half of the beansprouts. Cook, stirring for 1 minute more. Spoon on to a platter. Sprinkle with the remaining peanuts and beansprouts. Garnish with the coriander and lime wedges and serve.

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