Tangy and spicy, a very tasty dish that symbolises Thai cuisine. Ideal if you're already planning your next holiday - or enjoy a sense of travel at your own table.
4
20'
10'
Easy

Ingredients

  • 400 g /

    Rice Noodles

  • 2 (about 250 g) /

    Chicken Breasts

  • 200 g /

    Cleaned Prawns

  • 80 g /

    Canned Sweetcorn

  • 50 g /

    Peanuts

  • SINFONIA EXTRA VIRGIN OLIVE OIL TRACEABLE

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  • 1 /

    Green Bell Pepper

  • 1 /

    Red Bell Pepper

  • 40 g /

    Tamarind Juice

  • 20 g /

    Soy Sauce

  • 1 clove /

    Garlic

  • to taste /

    Coriander

  • to taste /

    Salt

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Instructions

Cover the rice noodles with warm water and leave to soak until the time comes to add them to the wok. In the meantime, wash and dry the coriander, then chop it finely. (Powdered coriander is acceptable if the fresh herb is not available).

Heat a wok or a large non-stick frying-pan with 30 g of Zucchi Sinfonia oil, then add the peanuts and roast for a few minutes, stirring often so that they do not burn. Transfer to a bowl and set aside.

Remove the oil already used and add another 30 g of oil, then grate in the garlic clove and fry over medium heat for a couple of minutes. Add tamarind juice and soy sauce, then a glass of water and the coriander.

Now gently transfer the rice noodles to one side of the wok and on the free side, separately, add the chicken breast and the diced bell peppers, previously blanched in a little salted water for 5 minutes, and stir-fry. Add the prawns and sprinkle with soy sauce.
After 10 minutes, mix all the ingredients together and switch off the heat, then cover and leave to stand for 2 minutes.

Serve as preferred with lime slices and a dribble of raw Sinfonia Extra Virgin Olive Oil.

THE CHEF:

Ilaria, Pepite per Tutti