THAI STIR FRY NOODLES RECIPES

Steps:

• Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
• Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
• Add garlic and ginger; stir fry 30 seconds.
• Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
• Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
• Return bell pepper mixture to skillet; stir fry until well blended.
• Garnish with cilantro.

Steps:

• Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
• Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
• Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.