This went down really well with our campers, especially with those that weren’t crazy on trying new things.
Recipe and how to put it all together is below. Children from the ages of 8 to 14 made the dish. Relatively straight forward and tasty once you have the ingredients and are prepared (as always!). A few mistakes were made along the way but thats all part of it!
Hope this helps.
Serves 2 (large portions)
- Sunflower oil (or other neutral oil – not olive)
- 2 chicken breasts, skinned, thinly sliced
- 2 cloves garlic, crushed
- 1 thumb size piece of ginger, peeled and grated
- 1 egg, beaten with 1 tsp soy sauce
- 180g flat Vietnamese rice noodles (1/2 pack approximately)
- ½ tsp chilli powder (to taste)
- Large handful bean sprouts (divided in 2)
- 2 -3 tbsp tamarind (to taste) *
- 1-2 tsp brown sugar (to taste) *
- 1 tbsp fish sauce (to taste) *
- 2 spring onions
- 1 lime, for squeezing
- Large handful of peanuts, toasted and salted
- Handful of fresh coriander, roughly chopped
*Mix together in a bowl to make assembly easier
This has a very quick cooking time, so be sure to lay out the ingredients in the order they are listed. Start by pouring boiling water over the rice noodles in a large bowl while you prep the other ingredients. They only need to soak for a few minutes to soften. Drain.
Heat a wok or a large frying pan on medium-high heat. When hot add a little oil and then the chicken. Cook the chicken until it is white all over, then add the garlic and ginger. Be careful it doesn’t burn – add a drop of water if it is all happening too quickly. Push everything to one side of the pan. Add the egg mixture to the empty side and drag it up sides of the wok to get long strands.
Drain the noodles and add to the pan, then add the chilli powder, half the bean sprouts, and the liquids. Cook for 2 minutes, moving around the pan to mix. Add the spring onions and stir again.
Taste and add any more of the liquids as required to get a sweet, sour, salty balance. Finish by squeezing the lime over the noodles. Serve in bowls and top with the rest of the bean sprouts, peanuts and coriander and serve.