Ingredients:
150 g rice noodles, 3 mm wide
150 grams of tofu
150 g chicken meat
6 garlic cloves
3 spring onions
150g sprouts
3 egg(s)
3 tablespoons vegetable oil, neutral (e.g. sunflower oil)
3 tsp sugar, brown
3 tbsp fish sauce
4 tablespoons oyster sauce
1 ½ cup water
some peanuts, unsalted, roasted
some chilli flakes
1 ½ lime(s)
some turmeric powder
In the original, fresh rice noodles are used because they are not available here, soak the dry rice noodles in hot water for a few minutes.
Rub the tofu on 2 sides with turmeric. Then cut the tofu into pieces.
Cut the chicken fillet into very small pieces. Finely chop (do not press) the garlic. Cut the spring onions into pieces about 2 cm long. Wash and drain the sprouts. Chop the peanuts and quarter the lime. It is best to have all the ingredients ready to hand on the stove, because now everything should go quite quickly.
Heat the oil in the wok. Fry the garlic briefly. Add the chicken and shortly afterwards the tofu. Fry for about 1 minute and set aside. Add the eggs, add the fish sauce, sugar and oyster sauce and stir vigorously. Mix everything, add some water and the pasta. Finally add the sprouts and spring onions and cook for a few seconds. Serve immediately with the chopped peanuts and chilli flakes and a quarter of a lime.
recipe by Chefkoch