Serves 2
Preparation time
Cooking time

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Ingredients

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Method

1. Place the tamarind, fish sauce, sugar and chilli powder into a small saucepan
2. Bring to the boil, simmer until thick and set aside
3. Soak rice sticks in boiling water until just soft and drain, don’t over soak them
4. Heat a wok until smoking hot
5. Add the oil and then the chicken and stir fry for 1-2 minutes
6. Add the garlic, toss then add 2 tablespoons of the sauce
7. Stir fry for another 2 minutes then add the rice sticks
8. Toss and then add 100ml of the sauce and cook until noodles are soft
9. Push to one side and crack in the eggs
10. Let set for a few seconds then toss all together
11. Add the peanuts, beansprouts and white parts of the spring onion and more sauce if needed
12. Stir fry until all combined and hot
13. Add the green onion tops, toss and serve with lime wedges

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