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| Main ingredients | Flat rice noodles, Red capsicum, Yellow capsicum, Button mushrooms, Spring onions with greens, Roasted peanuts, Oil, Garlic, Boneless chicken, Broccoli, Light soy sauce, Brown sugar, Bean sprouts |
| Cuisine | Thai |
| Course | Noodles and pastas |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 250 grams flat rice noodles
- 1 medium red capsicum
- 1 medium yellow capsicum
- 6-8 button mushrooms
- 2 spring onions with greens
- ¼ cup roasted peanuts
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 100 grams boneless chicken, cut into thin strips
- 6-8 broccoli florets, blanched
- ½ teaspoon light soy sauce
- Salt to taste
- 1 teaspoon brown sugar
- ¼ cup bean sprouts
Method
- Soak rice noodles in hot water in a large bowl for 10-15 minutes.
- Slice red capsicum, yellow capsicum, mushrooms, spring onion bulbs and spring onion greens.
- Drain rice noodles and set aside. Crush roasted peanuts coarsely.
- Heat oil in a non-stick wok, add garlic and sauté till golden brown.
- Add spring onion bulbs and mushrooms, mix and sauté for 2-3 minutes.
- Add chicken, mix and sauté for 2-3 minutes. Add red and yellow capsicum and toss well.
- Add rice noodles, broccoli, light soy sauce, salt, brown sugar and bean sprouts and toss well. Cook for 1-2 minutes.
- Transfer into a serving plate, sprinkle crushed peanuts and spring onion greens and serve hot.
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