Photo by Babiche Martens
In traditional kway teaow, egg is usually added to the wok, but for this recipe I have made it the way Felix prefers.
|400 g||Dried flat rice noodles|
|1 Tbsp||Peanut oil, plus 1 tbsp extra|
|1 tsp||Sesame oil|
|2 Tbsp||Chopped garlic|
|5 cm||Fresh ginger|
|1||Onion, sliced finely|
|2||Chicken thighs, skinless, sliced finely|
|2||Lap cheong, or 1 pork chop, finely sliced|
|250 g||Mung bean sprouts|
|1 Tbsp||Chilli paste|
|2 Tbsp||Dark soy sauce|
|1 Tbsp||Light soy sauce|
|2||Spring onions, finely sliced|
|1 to serve||Lemon|
- Cook the noodles in boiling water for approximately 4 minutes then drain. Rinse with cold water, making sure the noodles are separated.
- Heat a wok, then add the first measure of peanut oil. Add the noodles and fry while tossing for 2 minutes then remove and set aside.
- Heat the extra peanut oil with the sesame oil. Add the garlic, ginger, onion and chicken and the pork or the lap cheong.
- When cooked, add the mung beans and shrimps then return the noodles to the wok.
- Mix the chilli paste with both soy sauces and add to the wok. Taste for seasoning and add more light soy sauce if desired. Add the spring onions and serve with lemon.