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Main Ingredients | Rice Sticks, Chicken |
Cuisine | Thai |
Course | Snacks and Starters |
Prep Time | 3-3.30 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Thai Fried Rice Sticks
- 125 grams Rice Sticks
- 125 grams Chicken
- 125 grams Crabs (meat)
- 125 grams Prawns (kolambi/jhinga)
- 2 Spring onion greens
- 125 grams Bean sprouts
- 1 clove Garlic
- 2 tablespoons Peanuts
- 2 tablespoons Oil
- 2 tablespoons Fish sauce
- 2 tablespoons Sugar
- 1/2 tablespoon Lemon juice
- 1/4 tablespoon Black pepper powder
- 1/2 teaspoon Red chilli powder
- 1 Egg
- TO SERVE
- 1 Lemon
- 50 grams Bean sprouts
Method
- Clean, wash, pat dry and slice chicken breast thinly. Wash and drain crabmeat. Shell, devein and wash prawns thoroughly.
- Trim, wash and chop spring onion greens. Wash and drain bean sprouts. Peel, wash and crush garlic.
- Roast, de-skin and crush peanuts. Wash and slice lemon. Put the rice sticks in a large bowl and cover with cold water.
- Leave them to soak for at least two hours or until they are soft. Drain the rice sticks well and set aside.
- Heat oil in a wok or a large deep frying pan. Add garlic and stir-fry for a minute until golden.
- Add chicken, crabmeat and prawns and stir-fry for three minutes. Stir in the drained rice sticks, fish sauce, sugar and lemon juice and pepper powder.
- Cook for one minute. Add red chilli powder, peanuts and stir well. Break egg into the wok and continue stirring.
- Add spring onion greens and bean- sprouts and stir-fry for three more minutes until the egg is set and the rice sticks are tender.
- If the rice sticks are hard add two more tablespoons of water and cook until absorbed. Serve garnished with sliced lemon and bean sprouts.
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