You’ll be enjoying dinner in no time with this Thai favourite.
Ingredients
- 1/3 cup (80ml) oyster sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon thick sweet soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon finely grated palm sugar
- 1 tablespoon lime juice
- 500g fresh rice noodles, thickly sliced
- 1 tablespoon peanut oil
- 2 long red chillies, seeded, finely chopped
- 2 purple Asian shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 1 (about 200g) chicken breast, thinly sliced
- 200g green prawns, peeled leaving tail intact, deveined
- 2 eggs, lightly whisked
- 1/4 baby wombok (Chinese cabbage), finely shredded
- 1 tomato, seeded, finely chopped
- 2 green onions, trimmed, thinly sliced
- 1/2 cup coriander leaves
- 1/2 cup Thai basil leaves
- 1/4 cup roasted peanuts, coarsely chopped
- Lime wedges, to serve
Method
- Step 1Combine the oyster sauce, vinegar, soy sauce, fish sauce, palm sugar and lime juice in a small bowl.
- Step 2Place the noodles in a large heatpoof bowl and cover with hot water. Set aside for 5 minutes to soften. Drain well.
- Step 3Meanwhile, heat half the oil in a wok until just smoking. Add the chilli, shallots, and garlic and stir-fry for 30 seconds or until aromatic. Add the chicken and prawns and stir-fry for 2-3 minutes or until just cooked through. Remove from heat and transfer to a bowl.
- Step 4Heat remaining oil in the wok until just smoking. Add the egg and swirl pan to lightly cover. Cook for 1-2 minutes or until set. Transfer to a clean board and thinly slice.
- Step 5Return the chicken mixture and egg to the wok with noodles, cabbage, tomato and oyster sauce mixture. Stir-fry for 2-3 minutes or until heated through and well combined. Add the green onions, half the coriander and basil and toss to combine.
- Step 6Transfer to a serving platter. Top with remaining coriander and basil. Sprinkle with peanuts and serve immediately with lime wedges.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1692 kj
Energy
14g
Fat Total
3g
Saturated Fat
4g
Fibre
30g
Protein
189mg
Cholesterol
2028.47mg
Sodium
12g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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