90 grams chicken breast, chopped into small pieces
150 grams medium raw shrimp, with shell and deveined
200 grams fresh flat rice noodles
200 grams fresh yellow noodles
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
¼ teaspoon white pepper
1 teaspoon chili sauce
Heat a pan over high heat until hot. Add 1 tablespoon of cooking oil, swirling to coat the sides; fry the garlic and egg together until it is about 60% cooked and cut it into pieces, take note that this is not an omelet so do not break the yolk. Remove the cooked egg and set aside.
Add the remaining cooking oil into the same pan and stir fry the red pepper, yellow pepper, bean sprouts, bok choy, green onion and Thai chilies and cook, constantly stirring, until fragrant. Add the chicken and shrimp; stir for about 1 minute.
Add the rice and yellow noodles in the pan, add in all the sauce ingredients; stir-fry for 1 minute. Add the egg and continue to cook until all the ingredients are well-cooked.
Recipe courtesy of Martin Yan
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