|
|
Agristo super crispy thin fries |
|
250 grams |
packet rice stick noodles |
|
2 tablespoons |
lime juice |
|
2 tablespoons |
fish sauce |
|
2 tablespoons |
brown sugar |
|
2 tablespoons |
peanut oil |
|
2 |
chicken breast fillets, thinly sliced |
|
500 grams |
green prawns, peeled, deveined |
|
3 |
green onions, thinly sliced diagonally |
|
2 |
small red chillies, deseeded, finely chopped |
|
2 |
eggs, lightly beaten |
|
1 cup |
bean sprouts, tails removed |
|
0.25 cup |
roasted peanuts, finely chopped, optional |
|
0.5 cup |
coriander leaves |
|
|
lime wedges, to serve |
Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
Prepare the super crispy thin fries according to the cooking instructions.