7 tablespoon coconut oil 2 tablespoon Korean crushed red chilli or 1 tablespoon normal crushed red chillies (adjust to your taste)4 tablespoon crushed garlic 1 tablespoon crushed ginger3 Chicken breasts butterflied and sliced into thin strips 1 onion sliced1 red or yellow pepper sliced1 green pepper sliced4 tablespoon roasted chilli paste4 tablespoon soy sauce 4 tablespoon pad thai sauce 1 tablespoon oyster sauce1 tablespoon vinegar of your choice1 cup salted cashews Spring onion 1 pack 250g egg noodles1 pack shredded cabbage (optional)chopped dhania (coriander) (optional)
heat wok on medium highfry cashews in oil until soft, then remove and set asideseason chicken strips with salt and pepper and fry partly until sealed, then removefry shredded cabbage until almost softenedfry onions and pepper strips until done to your liking (soft and tender or firm and crunchy)make a well in middle of wok, and fry ginger and garlic until fragrantmix remaining spices and sauces together and fry for a minuteadd in chicken and cashews and toss and mix wellboil egg noodles in salted water for 3 minutes, then add to wok.cook until done to your likingfinally add chopped spring onions and dhania (coriander) and mix wellgarnish with spring onionsserve with lemon wedge
INFO & TIPS
buy Halaal sauces and condiments at Sun Sun Asia supermarket in Durban North. https://sunsun.co.za/collections/thailand/halal
Add a scoop of starchy noodle water to stir fry if you prefer a thicker sauce.
omit if you want a thinner runny sauce
this is a good recipe to sneak more veggies into your diet.
try it with julienne carrots, sliced mushrooms, chopped cauliflower/broccoli
09 Mar 2023