This classic Thai recipe makes a quick and healthy lunch or dinner. This is street food at its finest. Like all stir-fried dishes, the key is to have all the ingredients ready to go before you start cooking.
Serves: 4
Ingredients
- 200g cooked chicken
- 1 small onion
- 2 fresh red chillies
- 1 x 5cm piece fresh root ginger
- 200g rice noodles
- 25ml vegetable oil
- 200g cooked prawns
- 25ml fish sauce
- 25ml soy sauce
- 2 eggs, lightly beaten
- 1 small bunch fresh coriander
- 50g salted peanuts
- 2 limes, juiced and grated zest
Method
Slice the chicken, dice the onion and chillies and grate the ginger.
Soak the rice noodles in boiling water for two or three minutes, then drain and set aside.
Heat the oil in a wok. Stir-fry the onion, chillies and ginger for one minute, then add the chicken, prawns and noodles. Cook for two or three minutes, until heated through.
Add the fish sauce, soy sauce and eggs, and cook for another two minutes. Meanwhile, roughly chop the coriander and peanuts.
Drizzle over the lime juice and zest, and sprinkle with the coriander and peanuts to serve.
Recipe taken from Fast Cooking by James Martin
Using good quality ingredients, smart store-cupboard shortcuts and time-saving ideas, James Martin shows how to put delicious, everyday food on the table in next to no time. Each recipe is straightforward to shop for with easy-to-find ingredients, and can be prepared from start to finish in 20 minutes, including any accompaniments. Additionally, there are clever tips about how to adapt and vary the dishes to suit your time constraints. Divided into chapters on starters, main courses and desserts, there are plenty of quick after-work suppers, such as smoked haddock fishcakes with quick hollandaise, or hot noodle soup with chilli and mushrooms, as well as simple-but-stunning dishes for entertaining when you’re short of time, such as sushi salmon with hot sizzling sesame oil, or roast duck with cumin-spiced lentils. Delicious yet speedy puddings include a five-minute banoffee cheesecake, whoopee cakes and strawberries with vodka sabayon.
