Thai Fried Rice Sticks A Thai speciality. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 25 Nov 2014 in Recipes Course New Update 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. #Chicken Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article