Deep Fried Noodles With Chicken Mee Krob - cooking recipe

Ingredients

None None vegetable oil, for deep-frying
4 oz dried rice noodles
1/2 tbsp peanut oil
2 None large eggs, beaten lightly with 1 tbsp water
18 oz ground chicken
1/4 cup lemon juice
2 tbsp fish sauce
2 tbsp tomato sauce
1 tsp soy sauce
2 tbsp brown sugar
2 tsp finely chopped fresh red Thai chilies
1 tbsp finely chopped fresh cilantro
3 None spring onions, sliced thinly
10.5 oz firm tofu, chopped coarsely

Preparation

Heat vegetable oil in a large saucepan. Deep-fry noodles, in batches, until puffed. Drain on paper towels.
Heat 1 tsp peanut oil in a large wok or frying pan over medium heat. Add 1/2 the eggs, swirling pan to make a thin omelette. Cook until just set. Transfer omelette to a cutting board. Roll up tightly and cut into thin strips. Repeat with another teaspoon of peanut oil and remaining egg mixture.
Add remaining oil to wok. Stir-fry chicken until browned and cooked through. Add lemon juice, fish sauce, tomato sauce, soy sauce, sugar, chilies and cilantro. Stir-fry for 1 min. Add onions, tofu and omelette strips. Stir-fry until heated through. Just before serving, gently toss noodles through chicken mixture.