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  • Inspiration
  • Thai Street Noodles
Thai Street Noodles

Thai Street Noodles


Average Customer Rating

5 out of 5 stars

  • Dairy Free

A quick and easy mid-week dinner, who doesn't love chewy textured noodles in an aromatic zingy broth? Extra condiment such as fish sauce, toasted chilli flakes, crushed peanuts and fried garlic can be added at the table

Prep time20 mins

Cook time20 mins

Serves 4

Print Recipe Nutritional Info

Nutrition per serving

Kilojoules
19
0%
Total Fat
0.5g
1%
Saturated Fat
0.1g
1%
Protein
3g
6%
Carbs
12g
4%
Sugars
3g
6%
OF AN ADULT'S REFERENCE INTAKE

Ingredients

For the Broth

  • 1 L chicken stock
  • 3 lemongrass stalks stalks roughly chopped
  • 4 Kaffir Lime leaves torn
  • 2 Farro star anise
  • 2 tbsp Kikkoman soy sauce
  • 3 tbsp Megachef fish sauce
  • 1/2 tsp palm sugar grated
  • * 1 tsp Ground white pepper

Minced Lemongrass Chicken

  • 4 cloves of garlic peeled and chopped
  • 1 tsp Ginger chopped
  • 500g chicken mince
  • 1 lemongrass stalk white part only - finely chopped
  • * 1/4 tsp Farro ground black pepper
  • 400g Rice Sticks

To Serve

  • 50 ml chilli sauce
  • 1 bag Mung Bean Sprouts
  • 1 bunch fresh coriander leaves picked
  • 1 Lemon cut into wedges

Method

For the broth

  • Place stock and 1.2L of water in a large-sized pot over a high heat.
  • Add all the remaining ingredients and bring to the boil. Reduce heat to low and let infuse for 20 mins before straining and discarding the solids.

Minced Lemongrass Chicken

  • While the stock is cooking, make the minced lemongrass by heating 2 tablespoon of oil in a frying pan over a medium heat. Add the garlic, ginger, black pepper and lemongrass and cook for 2-3 minutes until fragrant and lightly coloured. Add the chicken mince, breaking it up with a wooden spoon and cook for 3-4 mins or until slightly browned. Set aside until needed.
  • In another large pot, bring 3 litres to the boil and cook the rice noodles for 4-5 minutes or until tender. The noodles should be slightly chewy. Drain well.

To Serve

  • Divide the noodled into 4 serving bowls and ladle in the hot broth.
  • Evenly spoon over the minced lemongrass chicken into each bowl.
  • Top each bowl with some of the fresh mung beans, a drizzle of chilli oil, some fresh coriander and a lemon wedge. Add any other desired condiments such as crushed peanuts and crispy shallots.

Add Ingredients to your Cart

Ingredients Qty Price Add to Cart
Foundation Foods Chicken Stock 500ml

value exceed

$7.99EA
The Garden Lemongrass 18g

value exceed

$3.49PK
The Garden Kaffir Lime Leaves 8g

value exceed

$3.49PK
Farro Star Anise 12g

value exceed

$4.50EA
Kikkoman Soy Sauce 250ml

value exceed

$6.49PK
Mega Chef Premium Fish Sauce 200ml

value exceed

$3.50EA
Cock Brand Palm Sugar 454g

value exceed

$2.99EA
Garlic

value exceed

$29.99KG
Ginger

value exceed

$5.99KG
Fermier Chicken Mince Free Range avg pkt 650g

value exceed

$29.00KG
Erawan Rice Sticks Medium 375g

value exceed

$3.00PK
Sriracha Chilli Sauce 740ml

value exceed

$9.00EA
Mung Bean Sprouts 200g

value exceed

$1.99PK
The Garden Coriander 18g

value exceed

$3.49PK
Lemons

value exceed

$8.99KG
Pantry
Farro Ground White Peppercorns 20g

value exceed

$4.50EA
Maldon Whole Black Peppercorns 40g

value exceed

$6.50EA
Add Checked Items to Cart

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