Recipe Inspiration

Ingredients...

250g ribbon rice noodles

50g garlic cloves, finely chopped

50g red chilli seeds removed, finely chopped

2 limes (for zest and juice)

80ml vegetable oil

800g diced chicken thighs, skinless

250g spring onions, trimmed and finely sliced

500g prawns

250g beansprouts

100ml thai fish sauce (nam pla) or to taste

50g palm sugar, use light soft brown sugar if unavailable

25g Essential Cuisine Asian Aromatic Base

5 large eggs, beaten

100g fresh coriander, chopped

10 lime wedges

Method...

1. Cook the noodles according to the manufacturer’s instructions then drain them and set aside

2. Heat the oil in a wok or a large non-stick frying pan over a high heat, add the garlic, red chilli and lime zest, fry for about 30 seconds, or until it becomes aromatic

3. Add the chicken and stir-fry for 2 minutes.
Add a drop of water to stop the spices burning. Cook for a further 2 minutes, until the liquid has disappeared and the chicken completely cooked

4. Add the prawns, half of the spring onions and half of the beansprouts followed by the drained noodles and mix through. Stir in the lime juice, fish sauce, Essential Cuisine Asian Aromatic Base and brown sugar and cook for two minutes

5. Pour in the beaten eggs and mix through the noodles until just cooked. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, and the remaining spring onions and bean sprouts

Chefs Tip

For a vegetarian version, replace the chicken with vegetables such as; aubergines, carrots, peppers, green beans, mangetout, peas and baby sweetcorn. Remember to omit the fish sauce from the recipe!