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For the sauce

Nutrition: Per serving

  • kcal1004
  • fat45g
  • saturates7g
  • carbs87g
  • sugars24g
  • fibre6g
  • protein60g
  • salt5.73g

Method

  • step 1

    Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.

  • step 2

    Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they’re starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.

  • step 3

    When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.

  • step 4

    Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.4 out of 5.21 ratings

David Stansell

Very authentic flavours. I used salted roasted peanuts and they were fine. The lime, tamarind, sugar and fish sauce with a touch of sriracha really make this dish. I made 2x sauce and drizzled some of what was left on top of the dish on the plate. Also added half coriander leaves in at end then half…

chrisreeslewis@me.cm

Delicious, someone has pointed out that the sauce is added twice - I added on the second mention. Don’t underestimate how long the prep takes!

Hannah Clarke 9

I love this dish, I do not bother with the sauce, I just use extra Soy Sauce and a little more chicken stock and its lovely

itm3sa7z3eHe18nGkH

Great recipe, we use peanut oil, preserved radish and the egg fried whole served on top. 👌🏼

Stuart Forrest avatar

Stuart Forrest

Really tasty. My wife said it was one of the best meals I've ever cooked her. Initially felt as if it wouldn't be enough noodles for us both, but it was perfect. Will definitely cook again. My tip - get everything ready first! I was a bit caught out and didn't have peanuts or spring onion chopped.…

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