250g chicken thigh fillets (thinly sliced)
10 (about 250g) green tiger prawns (peeled, deveined)
1 tbsp oyster sauce
4 green shallots (ends trimmed, cut into 3cm lengths)
60ml (1/4 cup) peanut oil
125ml (1/2 cup) soy sauce
60ml (1/4 cup) oyster sauce
2 garlic cloves (thinly sliced)
1 tsp shrimp paste
1 fresh red birdseye chilli (finely chopped)
1 x 1kg pkt fresh flat rice noodles
65g (1 cup) bean sprouts
1 tbsp cornflour
Combine chicken, oyster sauce & cornflour on a large plate.
Heat the oil in a wok over high heat until just smoking then add chilli, garlic & shrimp paste & stir-fry for 1 minute or until fragrant.
Add the chicken mixture & stir-fry for 5 minutes or until brown & just cooked through.
Add prawns & stir-fry for 2 minutes or until prawns curl & change colour.
Add the noodles & stir-fry for 5 minutes or until noodles are just tender.
Add the bean sprouts, shallots, soy sauce and extra oyster sauce & stir-fry for 2 minutes or until heated through. Taste & season with salt. Serve immediately.