250 g rice stick noodles
500 g boneless skinless chicken breast, sliced into strips
2 tbsp cornstarch
3 tbsp vegetable oil
1 tsp sesame oil
6 cloves garlic, minced
6 green onions, chopped or 1/2 cup sliced cooking onions
1 sweet red pepper
1 sweet green pepper
250 g scallops
250 g medium firm tofu (optional)
2 cups bean sprouts
1/2 cup Thai chili sauce
1/4 cup fish sauce
2 tbsp rice wine vinegar
2 tbsp lemon or lime juice
1 tsp hot pepper flakes
1 egg
6 green onions, sliced
1/4 cup chopped coriander
toasted peanuts, cashews or almonds
lime wedges and fresh coriander, for garnish
Soak noodles in warm water for 15 minutes or just until tender; drain and set aside.
Coat the chicken with the cornstarch. Heat 1 tbsp of the vegetable oil in a pan and stir-fry chicken until browned and cooked. Set aside.
Heat 1 tbsp of the vegetable oil and sesame oil in a large skillet. Stir-fry garlic and chopped onions 2 minutes or until softened. Add red and green pepper and stir-fry some more until tender crisp. Add scallops; stir fry 2 to 3 minutes or until scallops or opaque. Add tofu (if using) and bean sprouts and stir-fry 2 minutes.
Mix together chili sauce, fish sauce, rice wine vinegar, lemon juice and hot pepper flakes. Pour over the vegetables. Bring to boil, then reduce heat to medium. Add the egg and stir for about 1 minute or until thickened. Add the noodles and stir fry until heated. Add the remaining green onions and coriander, and serve with nuts sprinkled on top.
Serves 6.