Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and canola oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.
Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.
Add carrots, peppers and shrimp to the skillet. Cook until shrimp have turned pink and are cooked through.
Stir in the soy sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.
To serve, spoon onto serving platter. Garnish with green onions, minced coriander (cilantro) and/or peanuts.
Don’t have bean sprouts? Substitute finely shredded cabbage. Ground chicken can also be substituted for the thighs.
|Per 270 g serving||Amount|
|Saturated Fat||1 g|
|Per 270 g serving||% Daily Value|