Thai Fried Rice Sticks

A Thai speciality. This is a Sanjeev Kapoor exclusive recipe.

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
  • 1 Lemon
  • 50 grams Bean sprouts


  1. Clean, wash, pat dry and slice chicken breast thinly. Wash and drain crabmeat. Shell, devein and wash prawns thoroughly.
  2. Trim, wash and chop spring onion greens. Wash and drain bean sprouts. Peel, wash and crush garlic.
  3. Roast, de-skin and crush peanuts. Wash and slice lemon. Put the rice sticks in a large bowl and cover with cold water.
  4. Leave them to soak for at least two hours or until they are soft. Drain the rice sticks well and set aside.
  5. Heat oil in a wok or a large deep frying pan. Add garlic and stir-fry for a minute until golden.
  6. 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.
  7. Cook for one minute. Add red chilli powder, peanuts and stir well. Break egg into the wok and continue stirring.
  8. 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.
  9. If the rice sticks are hard add two more tablespoons of water and cook until absorbed. Serve garnished with sliced lemon and bean sprouts.