Thai-Style Rice Noodle Stir-Fry with Shrimp and Chicken

Ingredients

• 250 g rice vermicelli
• 1 Garlic clove
• 2 cm fresh ginger
• soy sauce
• peanut oil
• fish sauce
• 300 g chicken breast fillet (prepped, skinless)
• 3 Carrots
• 3 eggs
• 3 tbsp milk
• Salt
• pepper (ground)
• 3 spring onions
• 125 g mung bean sprouts
• 4 tbsp unsalted peanuts
• 4 lime wedges

Instructions

1. 1.

   Soak the noodles in cold water.

2. 2.

   Peel and finely chop the garlic and ginger; mix with 1-2 tbsp soy sauce, 3 tbsp oil, 1 tbsp fish sauce, and 1 tbsp lime juice. Wash, pat dry, dice the chicken into bite-sized cubes, toss with the mixture and let marinate.

3. 3.

   Peel the carrots and slice into thin strips.

4. 4.

   Beat the eggs with milk, salt, and pepper. Trim the spring onions into narrow rings. Rinse and dry the shrimp. Rinse the sprouts under a sieve and drain well.

5. 5.

   Drain the noodles, rinse with cold water, then boil in salted water for about 5 minutes. Drain, chill briefly, and set aside.

6. 6.

   Toast the peanuts in a wok without oil until golden yellow; remove, cool, and roughly chop.

7. 7.

   Heat 2 tbsp oil in the wok, pour in the egg mixture, and cook gently until it starts to set. After 2-3 minutes flip, continue cooking, then break apart with a spatula. Remove and set aside.

8. 8.

   Remove the chicken from the marinades, drain, and sear in the hot pan until golden brown all sides. Set aside. Add carrots, spring onions, noodles, and sprouts to the pan; stir-fry occasionally. Add shrimp, chicken, and egg; cook for another 2-3 minutes. Pour in the remaining marinade, season to taste, garnish with lime wedges, and sprinkle peanuts before serving.