Ingredients
500 g chicken breasts, bite-sized pieces
400 g package rice noodles
2 tbsp butter
¼ cup rice bran oil
4 eggs
1 tbsp SIDS RASPBERRY VINEGAR
2 tbsp fish sauce
½ tsp chilli flakes
2 cups bean sprouts
¼ cup crushed peanuts
3 spring onions, chopped
1 lemon, cut in wedges
SIDS SALT & PEPPER to taste
Directions
Soak rice noodles in cold water 30-50 minutes until soft. Drain and set aside.
Heat butter in a wok or large heavy frypan. Sauté chicken until browned. Remove and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes. Add softened noodles, SIDS RASPBERRY VINEGAR, fish sauce, sugar and chilli flakes. Adjust seasonings with SIDS SALT & PEPPER to taste. Mix while cooking until noodles are tender. Add bean sprouts and mix for 3 minutes.
