Curry Paste Ingredients :
1/2 kg. rice noodles
1/4 kg. skinless chicken thigh fillets,sliced
1 tablespoon palm sugar
1 tablespoon white sugar
1 tablespoon lime juice
1 table tamarind water
2 tablespoons fish sauce
1 tablespoon dark soya sauce
1 table spoon finely chopped garlic
1 small bunch Chinese chives
1 Handful of bean sprouts
1 tablespoon crushed roasted peanuts
1 teaspoon roasted chilli powder
2 cup cooking oil
1. Soak noodles in water for 1 hour until soft. Drain. Simmer palm sugar and white sugar with tamarind water, fish sauce and dark soya sauce for 5 minutes until dissolved (prepared sauce).Cut the Chinese chives into 3 cm lengths.
2. Heat the vegetable oil in a wok over a medium heat and stir-fry chopped garlic and chickeh until cooked. Drain away any excess liquid and set aside. Crack in egg,add noodles, the prepared sauce and chilli powder. Turn up the heat and stir-fry for 2 minutes, adding a little more oil if necessary. Finally, add the bean sprouts and Chinese chives, and cook for another minute.Check seasoning: the noodles should taste sweet, salty, sour and slightly spicy.
3. When ready to serve, top with the reserved bean spouts and Chinese chives.