Ingredients- Thai-Choice Rice Vermicelli 300 g
- Bean Sprouts 110 g
- Boneless Chicken (sliced) 130 g
- Spring Onion (cut into 3 cm length) 15 g
- Red Chilli (sliced) 5 g
- Vegetable Oil 3 Tbsp
- Thai-Choice Sriracha Chilli Garlic Sauce 200 ml (13 Tbsp)
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Directions- Soak rice vermicelli in water for 5 minutes or until soft and drain.
- Stir-fry chicken in hot oil until done. Reduce heat, add drained rice vermicelli, keep stirring and add Thai-choice Chilli Garlic Sauce. Continue to stir for 3 minutes.
- Add vegetables, stir well and serve hot.
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