Thai Fried Noodles

Ingredients

• 150 g fine rice noodles
• 500 ml peanut oil
• 2 red bell peppers
• 2 green bell peppers
• 2 Garlic cloves
• 150 g bamboo shoots glass (sliced)
• 1 stalk leek
• 4 chicken breast fillets (about 120 g each)
• 1 tsp ground turmeric
• 50 g coconut flakes
• light soy sauce
• chili sauce (sweet-spicy)

Instructions

1. 1.

   Gently add portions of rice noodles to the hot peanut oil (~170°C) and fry briefly until crisp. Remove with a slotted spoon and drain on kitchen paper. Reserve 2-3 tbsp of oil for later use, discard the rest.

2. 2.

   Wash, halve, and slice the bell peppers into strips or pieces. Peel and finely chop the garlic cloves. Wash, trim, and cut the leek into rings.

3. 3.

   Rinse the chicken breasts, pat dry, and cut into small pieces. Mix turmeric with coconut flakes and combine with the chicken pieces.

4. 4.

   In a hot wok, briefly stir-fry the oil. Add the bell peppers, green peppers, garlic, and leek; cook together for about 5 minutes while stirring. Season with soy sauce and chili sauce, then fold in 2/3 of the noodles.

5. 5.

   Serve on small bowls, garnished with the remaining noodles.