- serves 4 people
- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 300 g free range chicken thigh fillets, thinly sliced
- 1 tbsp cornflour
- 80 ml (⅓ cup) oyster sauce
- 3 – 4 tbsp peanut oil
- 1 red bird's eye chilli, finely chopped
- 2 garlic cloves, thinly sliced
- 1 tsp roasted shrimp paste
- 10 large raw tiger or king prawns, peeled, intestinal tract removed, tails intact
- 1 kg fresh thick flat rice noodles
- 1 cup bean sprouts
- 4 spring onions, trimmed, chopped
- 125 ml (½ cup) soy sauce, to taste
- salt, to taste
Instructions
- Combine the chicken, cornflour and 1 tablespoon oyster sauce in a large bowl and toss to coat.
- Heat the oil in a large wok over high heat until just smoking. Add the chilli, garlic and shrimp paste and stir-fry for 30 seconds or until fragrant.
- Add the chicken mixture and stir-fry for 3 minutes or until brown and just cooked through. Add the prawns and stir-fry for 2 minutes or just until they change colour.
- Add the noodles and stir-fry for 3 minutes or until the noodles are just tender. Add the bean sprouts, spring onions, soy sauce and the remaining oyster sauce and stir-fry for 1 minute or until heated through. Taste and season with salt. Serve immediately.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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