1teaspoonchili flakes (chilli flakes in British English)
300gramsground chicken (minced chicken)
3mediumeggs
2mediumcarrots - julienne
200gramscabbage - cut into ribbons
100gramsbean sprouts
Sauce Ingredients
4tablespoonsfish sauce
5tablespoonstamarind paste
1mediumlime juice
2tablespoonssugar (white sugar)
2tablespoonssoy sauce
Topping Ingredients
3tablespoonspeanuts - crushed
3sprigscilantro (coriander)
2sprigsspring onions - sliced
1mediumred chili (red chilli in British English) - thinly sliced
4smalllime wedges
Instructions
Cook the noodles after guidance on the packaging. Ensure to undercook them by 2 minutes and pour over cold water to prevent them from sticking together.
Mix the ingredients for the sauce together.
Heat your wok and pour some oil in. Cook the onion, garlic, ginger, and chilli flakes for a minute, then add the chicken. Cook for a few minutes and toss in the noodles.
Mix the chicken and noodles well. Now, free a corner on the pan and crack the eggs on the pan. Mix the eggs a bit in their corner and let cook for 30 seconds. Then toss everything around in the pan again and make sure it’s well mixed.
Add your sauce and stir. Add cabbage, carrot, and beansprouts.
Serve with the toppings sprinkled on, and you’re ready to eat!