A flavourful curry stir fry rice noodle, with chicken, shrimp, beansprouts and sesame seeds.
Heat a large wok and add 1tbsp of the oil. Beat the eggs in a bowl, season and pour into the hot wok. Cook on a high heat without moving for 1 minute, before rolling up into a cigar shape in the pan and sliding out onto a chopping board. Slice the chicken thigh meat and stir fry in the remaining oil on a high heat for 2 minutes. Meanwhile finely slice the garlic, chill, onion, red pepper and carrot. Add to the wok with the beansprouts and stir fry on a high heat for 3 minutes.
Meanwhile bring a large pan of water to the boil, remove from the heat and add the rice noodles. Leave to soften for 5 minutes. Drain and rinse under cold water to stop the cooking.
Add the curry powder and cook for 1 minute before adding the chicken stock. Reduce on a high heat for 2-3 minutes. Finely slice the spring onion and add to the pan with the brown shrimp, noodles, fish sauce, soy sauce, lime juice and dried chilli flakes. Chop up the omelette and toss through the noodles. Taste and adjust the seasoning with more soy sauce if needed. Sprinkle the sesame seeds over before serving.
«Tray varying the types of vegetable and protein depending on what you have in the fridge. »