This is an easy-to-cook recipe that serves four hungry people but can be adapted for however many people that you are cooking for, taking around 30 minutes to cook. You can also change the chicken for something such as prawns or pork and also use tofu as well as replace the fish sauce with extra soy sauce for a completely vegetarian meal.
2 chicken breasts, finely chopped
3 peppers, thinly sliced
3 limes, juiced
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp soy sauce
1 1/2 tsp cayenne pepper (we like it quite hot)
3 spring onions, thinly sliced
100g roasted peanuts, chopped
- In two large, non-stick pans heat the oil some oil and then add the noodles, splitting them over the two pans. Cook until soft (we like them on the crispy side) and set aside.
- Add more oil to both of the pans. Put the chicken in one of the pans and season with salt and pepper, set aside when cooked. Add the chopped pepper to the other pan and cook until tender. Stir in the garlic and cook until fragrant and set aside.
- In a small bowl, whisk together the lime juice, brown sugar, fish sauce, soy sauce and cayenne pepper. Set aside.
- Add more oil to one of the pans and pour in the eggs. Scramble until just set.
- Split the egg, chicken, pepper and noodles between the two pans and mix in the lime juice mixture until the noodles are coated.
- Garnish with spring onions and roasted peanuts before serving.