Ingredients:

200g dried rice-stick (pad Thai) noodles
1 tblspn vegetable oil
500g chicken or pork mince
3cm piece fresh ginger, finely grated
2 tspns lemongrass
1 long red chilli, thinly sliced
2 eschalots, thinly sliced
2 tblspns lime juice
2 tblspns fish sauce
1 1/2 tspns brown sugar
1/2 cup fresh Thai basil leaves
1/2 cup fresh coriander leaves

Serves: 4

Method:

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until tender. Using a fork separate noodles. Drain.
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Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon oil. Swirl to coat. Add half the chicken. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken.

Add remaining oil to wok. Swirl to coat. Add ginger, lemongrass, chilli and eschalot. Stir-fry for 1 minute or until fragrant. Return chicken to wok. Add lime juice, fish sauce and sugar. Stir-fry for 1 to 2 minutes or until heated through. Add basil and coriander. Toss to combine. Divide noodles between bowls. Top with chicken mixture.

Serve.

Contributor: Cam