Deep Fried Noodles With Chicken Mee Krob

• None None vegetable oil, for deep-frying
• 4 oz dried rice noodles
• 1/2 tbsp peanut oil
• 2 None large eggs, beaten lightly with 1 tbsp water
• 18 oz ground chicken
• 1/4 cup lemon juice
• 2 tbsp fish sauce
• 2 tbsp tomato sauce
• 1 tsp soy sauce
• 2 tbsp brown sugar
• 2 tsp finely chopped fresh red Thai chilies
• 1 tbsp finely chopped fresh cilantro
• 3 None spring onions, sliced thinly
• 10.5 oz firm tofu, chopped coarsely

1. Heat vegetable oil in a large saucepan. Deep-fry noodles, in batches, until puffed. Drain on paper towels.
2. Heat 1 tsp peanut oil in a large wok or frying pan over medium heat. Add 1/2 the eggs, swirling pan to make a thin omelette. Cook until just set. Transfer omelette to a cutting board. Roll up tightly and cut into thin strips. Repeat with another teaspoon of peanut oil and remaining egg mixture.
3. Add remaining oil to wok. Stir-fry chicken until browned and cooked through. Add lemon juice, fish sauce, tomato sauce, soy sauce, sugar, chilies and cilantro. Stir-fry for 1 min. Add onions, tofu and omelette strips. Stir-fry until heated through. Just before serving, gently toss noodles through chicken mixture.

vegetable oil, rice noodles, peanut oil, eggs, ground chicken, lemon juice, fish sauce, tomato sauce, soy sauce, brown sugar, fresh red thai chilies, fresh cilantro, spring onions, firm tofu

Taken from recipes-plus.com/api/v2.0/recipes/36855 (may not work)