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Roasted Chicken
Thai Noodle Dish
Preparation
1. Put the ingredients for the sauce in a small bowl, and put to one side.
2. Heat the oil in the frying pan on a high heat, and fry the garlic until it is light brown.
3. Add the eggs, and stir gently until they become slightly firm (about 1 minute).
4. Add the tofu and onion, and turn constantly until everything is half-done (about 1
minute).
5. Add the fresh rice noodles, sauce, tomatoes and basil, and toss for about 3 minutes
to mix everything together. Fry until the noodles are cooked through and well
coated, and the edges are lightly crispy.
6. Douse the pan with the rice wine. Cook for about a minute longer, and serve hot.
2 - 4 portions
Ingredients
SAUCE
2 tbsp sweet soy sauce
1 tbsp oyster sauce
1½ tbsp fish sauce
1 tbsp sugar
1 tsp Siracha sauce
1 tsp finely ground garlic
6–8 Thai basil leaves, cut into large strips
3 tbsp rapeseed or peanut oil
2-3 cloves of garlic, finely chopped
2 eggs
5 extra-firm tofu, cut into 1cm cubes
½ medium-sized white onion, sliced
4 cups of fresh rice noodles, separated
½ cup of cherry tomatoes, halved
1 cup of Thai basil leaves, loosely packed
¼ cup of Chinese rice wine
13


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