Stir-fry noodles are quick to prepare and healthy to eat – a perfect combination.
Even after a long hard day at work, Peter reckons you'll love cooking this quick, easy and super-tasty dish.
Soak noodles in hot water for 15 minutes.
Heat peanut oil in a wok until smoking.
Add in the garlic, shallots and chilli and fry for 20 seconds.
Add in the chicken and seal on all sides (about 30 seconds).
Move all the ingredients to the side of the wok and add in the egg to the middle of the pan, let set for 20 seconds then break up with tongs.
Toss the wok and add in the capsicum, tomato and cabbage and cook for 10 seconds.
Add in the oyster sauce, vinegar, fish sauce, lime juice, palm sugar and sambal and toss through.
Add in the noodles (drained of all water).
Add the spring onions, basil and coriander and serve in bowls.
Garnish with peanuts, pickled garlic and Thai basil leaves. Easy!
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