150g (5.3 oz) rice vermicelli noodles
1 tbsp vegetable oil
150g (5.3 oz) thinly sliced chicken thigh fillets
12 green prawns, peeled and deveined
1 tbsp fish sauce
1 tsp dark sweet soy sauce
4 spring onions (scallions), cut into batons
½ cup bean shoots, plus extra to serve
lime wedges, to serve
6 long red chillies, roughly chopped
1 onion, diced
4 garlic cloves, roughly chopped
2 tbsp vegetable oil
1 tbsp fine grated ginger
1 tbsp yellow bean paste
½ tbsp tamarind
1 tsp sugar
½ tsp shrimp paste
¼ tsp ground white pepper
1 tbsp vegetable oil
Place the noodles in boiling water for 2-3 minutes or until just tender. Drain and set aside for later.
For the chilli paste, place the chilli, onion and garlic in a food processor and blend until finely chopped (almost paste-like). Heat the oil in a wok or frying pan over medium-high heat and add the chilli mixture. Cook, stirring often, for 5 minutes or until the mixture has softened. Add the ginger, yellow bean paste, tamarind, sugar and shrimp paste. Cook, stirring often, for another 10 minutes or until the mixture looks thick and jammy. Transfer to a bowl and set aside for later.
To make the omelette, whisk the eggs with the pepper. Heat the oil in a wok or frying pan over high heat. Add the egg and swirl so that a thin omelette forms. Cook for a minute or until golden on the first side and then flip the omelette over and cook for another half a minute or until cooked through. Transfer to a chopping board. Roll up the omelette and cut into thick ‘noodles’.
To cook the noodles, heat the oil in wok over high heat. Add the chicken and stir-fry until almost cooked. Add the prawns and stir-fry until just cooked. Add a quarter cup of the chilli paste and stir-fry until well combined. Add the noodles, fish sauce and dark sweet soy sauce. Toss until the noodles are evenly coated. Toss through the spring onion and bean shoots.
Divide the noodles among serving plates and top with the strands of egg and a little handful of bean shoots. Serve with lime wedges.