© 2019 Ching He Huang. All rights reserved.

Thai Style Chicken And Prawn Ho Fun Noodle

Serves : 2 - 4 Preparation 25 mins Cooking 8 mins Total 33
Nutrition facts: 460.00 calories 24.50g protein 58.50g carbs 3.10g sugars 15.40g fat 2.20g 2.70g fibre 1127.00mg sodium
Ingredients: 250g / 0.55 lb Dried thick rice noodles 3 tbsp Vegetable oil 100g / 0.22 lb boneless, skinless Chicken breast 100g / 0.22 lb Prawn 1 clove, finely chopped Garlic 2 small, shredded Spring onion 3 tbsp, coarsely chopped Dry-roasted peanuts 2 tbsp Fish sauce [nam pla] 1 tbsp Low sodium light soy sauce 2, seeds removed, sliced Red chilli ½ lime Lime juice ½ tsp Brown sugar 120g / 0.26 lb Bean sprouts 50g / 0.11 lb, sliced in half on the angle Mange tout 2 free range Egg For the garnish: Lime wedges This is my take on the Thai Pad Thai noodle. I like to use thick wide Chinese rice noodles that need to be pre-soaked before hand. I love the combination of chicken and prawns and also fresh crunchy mangetout. This is a delicious wok fried noodle dish that will become a family favourite.

Thai Style Chicken And Prawn Ho Fun Noodle

  1. Serves : 2 - 4
  2. Preparation time 25 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


460.00

Protein (g)


24.50

Carbs (g)


58.50

Sugars (g)


3.10

Fat (g)


15.40

Sat Fat (g)


2.20

Fibre (g)


2.70

Sodium (mg)


1127.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is my take on the Thai Pad Thai noodle. I like to use thick wide Chinese rice noodles that need to be pre-soaked before hand. I love the combination of chicken and prawns and also fresh crunchy mangetout. This is a delicious wok fried noodle dish that will become a family favourite.

Ingredients
  • Dried thick rice noodles - 250g / 0.55 lb
  • Vegetable oil - 3 tbsp
  • Chicken breast - 100g / 0.22 lb boneless, skinless
  • Prawn - 100g / 0.22 lb
  • Garlic - 1 clove, finely chopped
  • Spring onion - 2 small, shredded
  • Dry-roasted peanuts - 3 tbsp, coarsely chopped
  • Fish sauce [nam pla] - 2 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Red chilli - 2, seeds removed, sliced
  • Lime juice - ½ lime
  • Brown sugar - ½ tsp
  • Bean sprouts - 120g / 0.26 lb
  • Mange tout - 50g / 0.11 lb, sliced in half on the angle
  • Egg - 2 free range
For the garnish
  • Lime wedges -

Steps

  • Soak the rice noodles in hot water for 20 minutes until they have softened.
  • Heat 2 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is light golden.
  • Add the prawns and half the red chillies to the pan and stir fry for another minute. Tip in the drained noodles, peanuts, fish sauce, soy sauce, lime juice and brown sugar. Stir fry over a high heat for a further minute.
  • Toss in the beanspouts, mangetout and half the spring onions, and cook briskly for about 30 seconds. Remove from heat.
  • Put a clean wok onto the heat and heat over medium heat and add ½ a tablepoon of vegetable oil, crack and egg into the middle and once it's crispy around the edges, remove from heat and repeat the process for the second egg.
  • Divide the noodles between 2 bowls and top each with a fried egg. Garnish with the remaining sliced chilli and spring onions. Serve with Lime wedges on the side.
Ingredients
  • Dried thick rice noodles - 250g / 0.55 lb
  • Vegetable oil - 3 tbsp
  • Chicken breast - 100g / 0.22 lb boneless, skinless
  • Prawn - 100g / 0.22 lb
  • Garlic - 1 clove, finely chopped
  • Spring onion - 2 small, shredded
  • Dry-roasted peanuts - 3 tbsp, coarsely chopped
  • Fish sauce [nam pla] - 2 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Red chilli - 2, seeds removed, sliced
  • Lime juice - ½ lime
  • Brown sugar - ½ tsp
  • Bean sprouts - 120g / 0.26 lb
  • Mange tout - 50g / 0.11 lb, sliced in half on the angle
  • Egg - 2 free range
For the garnish
  • Lime wedges -