Ingredients

• 300g rice stick noodles
• 300g chicken thigh fillets or tofu cut into cubes
• Juice of 1 lime
• 4 tablespoons of fish sauce
• 4 tablespoons of brown sugar
• 5 tablespoons peanut oil (1 for cooking and 2 for sauce)
• 1 carrot
• 1 zucchini
• 1 red capsicum
• 3 shallots
• Handful of snow peas
• 420g can bean sprouts
• 420g can baby corn
• 2 eggs lightly whisked
• 1 bunch Coriander
• Handful of peanuts
• Sriracha hot chili, optional

Directions

1. Dice chicken
2. Heat one tablespoon oil in pan on medium to high heat. Cook chicken until slightly browned and cooked through (about 15 minutes depending on chicken dice size). Stirring occasionally
3. While chicken is cooking, prepare noodle in bowl covered in boiling water stand until tender then drain
4. Slice carrots, zucchini, capsicum and snow peas into match sticks.
   Chop up shallots. (If you have one, use a veggie noodler to noodle carrots and zucchini)
5. Whisk together lime juice, fish sauce, peanut oil and sugar
6. Increase heat to hot. Add shallots, carrot, zucchini, capsicum, snow peas, corn and bean sprouts to chicken and stir fry for 2 mins
7. Add noddles to mixture and stir fry for 2 mins
8. Add lime juice mixture to pan and toss to combine
9. Move ingredients to one side of pan. Pour egg mixture into other side of pan, stir fry for 1 minute and then mix into noodles
10. Transfer onto plates and top with fresh coriander leaves, peanuts and sriracha hot chili (optional)

Notes

This recipe has quite a mild flavour so add some chili sauce if wanted
Substitute chicken for tofu
If you want it nut free use sesame oil and sesame seeds instead of peanuts
Add any vegetable you like or try canned water chestnuts or bamboo shoots