Ingredients 150 g thin noodles
225 g uncooked prawns
About 225 g chicken thighs
2 -3 tbsp oil
2 tbsp green curry paste
1 tbsp fish sauce
2 tbsp soy sauce
2 large eggs beaten
4 spring onions, chopped
About 80 g bean sprouts
Wash the thighs thoroughly, and cook in a bit of oil till done. Leave to cool and shred into small pieces.
Peel the prawns, and cut in half if they are large.
Put the noodles into boiling water, and let stand as per packet instructions (usually about 2 - 3 minutes). Separate with plastic tongs and add a tbsp of oil.
Cut the carrot into half and then cut the halves lengthwise into very thin slices, and then again into matchstick sized pieces.
Carrots should be about this size
Heat some oil in a wok over a medium heat and cook the curry paste for about one minute, stirring.
Add the carrot and mix for 30 seconds till coated.
Add the cooked noodles, and mix till they are also coated.
Add the prawns -these need about 3 - 5 minutes only.
Add the sauces and mix till well combined.
Make a well in the middle of the noodle mixture and add the beaten eggs.
Stir slightly till the egg starts to set, and then stir them through the noodles until cooked completely.
Add the shredded, cooked chicken, spring onions, and sprouts.
Cook for another 2 minutes approximately or until it is heated through.
Serve, and this meal can also be microwaved the next day -great for lunch boxes.