SERVES 3-4
PREPARATION 15 MINS
COOKING 10 MINS
250g (8oz) wide
rice noodles
2 long red chillies, seeded and chopped
2 garlic cloves, crushed
½cm fresh ginger, chopped
1 shallot, sliced
3tbsp vegetable oil
2 uncooked chicken breasts, skin removed, thinly sliced
12 uncooked prawns, shelled
100g (3½oz) bean sprouts
4 spring onions, sliced
1 egg, lightly beaten
3tbsp light soy sauce
lemon or lime juice
1. Put the noodles in a heat-proof bowl, cover with boiling water and leave to soften for 7 minutes. Drain well and set aside.
2. Meanwhile, put the chillies, garlic, ginger and shallot into a food processor and make a paste using the pulse action, adding a drizzle of oil if needed.
3. Heat a wok or large frying pan, add 3 tablespoons of vegetable oil and swirl it around. Transfer the paste to the wok and cook for 30 seconds keep stirring so it doesn't burn. Add the chicken and prawns and stir-fry over a high heat for 2-3 minutes, or until golden.
4. Add the drained noodles, bean sprouts, spring onions and beaten egg and cook, continuously stirring, for 2 minutes. Pour the soy sauce over it and stir until hot. Squeeze over a little lemon or lime juice and season to taste with salt.
FAST FIX
If you want to, cheat a little and use 2tsp of ready-made green curry paste in place of the chilli, garlic, ginger and shallot paste.
TIP
This recipe is a great base for variations - 250g (8oz) of pork fillet is a good replacement for the chicken.