- 9 oz. broad rice noodles
- 1/3 cup nuoc mam sauce (Vietnamese fish sauce condiment)
- 3 tablespoons lime juice
- 1/2 cup sweet chili pepper sauce
- 1 teaspoon Tabasco sauce (optional)
- 4 tablespoons Guénard Special Wok Oil
- 3 garlic cloves
- 6 onions
- 2 yellow bell peppers
- 5, 3.5 oz. boneless chicken breasts or cutlets
- 2 eggs
- Fresh cilantro
- 1/2 cup peanuts, unsalted
- 1 lime
- 5 cups bean sprouts
Bring a large amount of water to a boil in a pot. Immerse the noodles in the boiling water and then immediately remove the pot from the stove. Let the noodles cook for 3-4 minutes, stirring with a fork to separate them. Finally, drain the noodles and rinse them with cold water, then set aside.
In a bowl, mix the nuoc mam sauce, lime juice, sweet chili pepper sauce, and Tabasco together.
In your wok set to high heat, add Guénard Special Wok Oil, finely minced garlic, minced onions and sliced peppers. Let this cook for 2 minutes and then deglaze with a little water. Cook until the water has completely evaporated. Then set aside.
Now, add some Guénard Special Wok Oil and the minced chicken to the wok and cook for approximately 5 minutes. Set aside.
Reduce the wok to medium heat and scramble the eggs, then add chopped cilantro. Then add the noodles, onions and peppers to the wok.
Continue cooking for 1 minute, and then add the chicken and sauces. Stir gently.
Coarsely chop the peanuts and add to the wok. Leave on the stove for 1 minute. Then serve. Garnish with a lime wedge, some fried onions and cilantro on top.
Find many useful tips in the article “The (real) 6 best wok meals 2019” on the Sélectos website!