Peanut stir-fry noodles with lemon and chilli.
- Thin flat rice noodles
- 3 Tbsp oil
- 200 g chicken breast, thin slices
- 200 g tofu, cubed
- 1 cup bean sprouts
- 4 cloves garlic, minced
- 2 eggs, whisked
- 1 onion, sliced in average size pieces
- 5 Tbsp Pad Thai sauce
- 2 Tbsp water
- 1 tsp soy sauce
- juice of half fresh lime
- chili flakes
Boil noodles until ready, run cold water to stop their cooking, mix with oil and set aside.
Stir-fry chicken with oil, soy sauce and salt. Set aside.
Pour whipped eggs on hot pan, wait until golden brown, stir to cut into pieces, take out and set aside.
Stir-fry tofu until all sides are golden brown, take out and set aside.
Stir-fry peanuts, until golden color, take out and food process so they become small pieces.
Stir fry ginger, garlic and onion. Once golden add noodles and soy sauce. After 2 min add all ingredients set aside, and the sauce, and stir-fry for 5 min.
For serving, mix with peanuts, spring onion and lime wedges. Sprinkle lime juice on top.