Serves 3-4 people


  • 3 tbsp oil
  • 1 small red onion diced
  • 300g chicken diced or 300g fresh prawns
  • 200g flat rice noodles
  • 2 tbsp white vinegar
  • 2 tbsp fish sauce
  • 1 tbsp sweet radish diced
  • 3 tbsp sugar
  • 200g tofu, cut into cubes
  • 3tbsp water
  • 2 eggs
  • 1 good handful of fresh bean shoots
  • 3 spring onions, diced
  • 2 tbsp peanuts – crushed
  • 1-2 limes
  • chilli powder/sweet chilli sauce to taste


  1. Heat oil in wok. Stir-fry tofu and red onion, then put aside for 2-3 minutes
  2. Add chicken or prawns to onion and tofu mixture, stir-fry until cooked
  3. Add noodles, white vinegar, fish sauce, sweet radish, sugar, dried prawns, water and then stir until the noodles are soft. Add more water if necessary.
  4. Push the noodles to one side of the wok and stir fry the egg. Once the egg is cooked mix it through the noodle mixture.
  5. Add the bean shoots and spring onion and mix
  6. Serve immediately with lime slices, crushed peanuts and chilli powder.