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Thai dish recipes: stir-fried noodles with chicken

Serves: 8-10 persons

300 g. chicken meat

2 sets chicken giblets

200 g. pickied (or fresh) squid

3 tbsps ground roasted peanut (or cashew nut)

100 g. spring onion and coriander

1 tbsp preserved Chinese cabbage

1 kg. large rice noodles

3 tbsps vegetable oil

2 tbsps oyster sauce

2 tbsps Maggi sauce

1 tbsp sesame sauce

2 tbsps sugar

Ground pepper for seasoning

1.

Spread large rice noodles well. Make sure they do not stick together.

2.

Rinse the chicken giblets and boil them similar to the way you prepare them for palaw. Make sure the chicken gizzards are tender enough for eating.

3.

Chop the chicken meat in the one by half inch pieces. Marinate if you wish.

4.

Chop the pickled squid in a similar fashoin as the chicken meat. When the chicken gibblets are cooked, chop them also.

5.

Heat the pan with 70% heat. Add some vegetable oil plus the squid and chicken. Stir untill they are cooked.

6.

Add the noodles to the pan and leave them to be cook for one minute. Stir with wooden spatula and continue stir-frying until the colour changes and it smells appetising. Season with oyster sauce, sesame oil, Maggi sauce, preserved Chinese cabbage, sugar and gournd peanut. Stir until well mixed.

7.

Place on a plate on a bed of lettuce. Garnish with chopped coriander and spring onion and season with pepper.

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