Ingredients

250g rice noodles

50g chicken

3 tbsp oil (non-olive; high heat)

20g chive or spring onion

1 tsp sugar

2 tbsp fish sauce

2 tbsp oyster sauce

1 egg

30g bean sprouts or cabbage

1 tbsp garlic, chopped (thai garlic preferred)

50g tofu - cubed w/1cm sides

1/2 cup water

Preparation

  1. Heat oil in wok on low heat; add garlic; fry until yellow and fragrant
  2. Add chicken and tofu; stir until chicken cooked.
  3. Break egg in center and cook; mix in chicken; move mix to side of wok;
  4. Add noodles and water; stir/cook in center until tender;
  5. Stir in chicken-tofu-egg; season with fish sauce, oyster sauce, sugar;
  6. Add bean sprouts and chives;
  7. Turn off heat;
  8. Serve with fresh vegetables (cabbage, bean sprout, spring onion) and add lime juice, ground peanut and ground chillies to taste.