- Preparation time: 40 minutes
- Cooking time: 20 minutes
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fish sauce
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Step 1 To make the spice powder, add cumin, coriander and fennel seeds and black pepper to a medium sized frying pan. Over low heat (you should be able to keep your hand on the fry pan without it b...
METHOD Step 1 Bring 2L (8 cups) water to the boil in a large saucepan over high heat. Add pandan leaves and 1 teaspoon salt. Step 2 Rub remaining salt all over chicken. Stuff ginger and on...
Step 1 Combine chicken and curry paste in a ceramic bowl. Cover. Refrigerate for at least 3 hours, or overnight if time permits. Step 2 Preheat oven to 180°C. Heat oil and butter in a fry...