Ingredients:
250 g dried rice noodles
2 tablespoons oil
3 cloves garlic, crushed
1 large skinless chicken breasts, sliced
3 spring onions, sliced
150 g snow peas or 150 g mange-touts peas, halved
2 eggs, lightly beaten
2 tablespoons lime juice
2 tablespoons fish sauce
1 sliced red chilies
2 tablespoons chopped cashews
4 tablespoons chopped fresh coriander, to garnish
Directions:
Cover the noodles with boiling water and leave for 3-4 minutes to soften.
Drain thoroughly.
Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
Add the spring onions and snow peas and saute for another 30 seconds.
Add the rice noodles and stir fry for a minute.
Make a well in the centre and pour in the eggs.
Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
Add the lime juice and fish sauce and mix well.
Take off the heat and split between two bowls.
Scatter with chilli, cashews and a sprinkling of chopped coriander.
Servings: 2
Time preparation: 10 min.
Time total: 20 min.