Ingredients
- 2 chicken breasts, sliced into thin strips
- 3 tbs Casa Das Tias Piri Piri sauce (medium or hot)
- 1 tbs chopped ginger
- 2 tbs peanut butter
- 1 tbs soy sauce
- 2 tbs brown sugar
- A few drops of fish sauce, optional
- 160g rice noodles
- 3 mini peppers, sliced thinly into strips
- 100g snap peas, sliced thinly into strips
- 1 egg
- 1 bunch green onion, chopped
- 1 cup bean sprouts
- 1 bunch of cilantro, to taste
- 1/2 cup peanuts, coarsely chopped
Preparation
- Whisk the Piri Piri sauce with the peanut butter, soy sauce, brown sugar, 4 tablespoons of water and a pinch of salt.
- Bring a small pot of water to a boil. Place the egg slowly inside and cook for 8-10 minutes over medium heat.
- Drain and put in a bowl of cold water. Remove the shell. Slice the egg in half before serving.
- Heat a drizzle of oil in a skillet over medium high heat.
- Cook the chicken with salt and pepper for about 4 minutes.
- Add the pepper, ginger and snap peas and cook for 2-3 minutes.
- Meanwhile, bring a pot of water to a boil.
- Add the rice noodles and cook for 2-3 minutes until tender.
- Using tongs, transfer the noodles to the pan with the chicken and add the sauce.
- Toss over low heat for 1 minute.Serve the noodles in a bowl and garnish with the herbs, egg, sprouts and peanuts.
