Ingredients

• 200 g rice stick rice noodles
• 1/4 cup sweet chili sauce
• 1/4 cup lime juice
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp dry sherry
• 2 tbsp peanut oil
• 500 g chicken breast fillet thinly sliced
• 3 spring onions
• 1 tsp garlic minced
• 2 eggs lightly beaten
• 1 cup bean shoots
• 1/4 cup unsalted roasted peanuts chopped
• 1 red chilli optional small
• 1 lime cut into wedges *to serve

Instructions:

1. Place noodles into a large bowl, cover with boiling water, and stand until soft, according to packet instructions.

2. Drain thoroughly. Meanwhile combine sweet chili sauce, fish sauce, brown sugar, dry sherry, and lime juice in a jug.
3. Heat a large non-stick frying pan.
4. Add a little oil and cook the chicken strips in batches until lightly browned, adding more oil as needed.
5. Remove from pan and set aside.
6. Heat the remainder of the oil and stir-fry spring onions and garlic for 1 minute.
7. Add drained noodles and stir until well combined.
8. Add sauce mixture and egg, toss until well combined.
9. Return chicken to the pan with bean shoots and cook until heated through.
10. Spoon into serving bowls, and top with chopped peanuts, coriander leaves, and slices of chili.
11. Serve with lime wedges, extra coriander, and peanuts.