INGREDIENTS

INSTRUCTIONS

Place 75g/3oz sugar in a deep-sided pan with 1 tbsp water and heat
gently until dissolved, stirring occasionally. Finely crush the  garlic
and chilli. Set aside to use later.  2 Increase the heat of the sugar
mixture and boil fast until you have  achieved a brown caramel liquid,
brushing down the sides of the pan  occasionally with a pastry brush
dipped in water.  3 Mix together half the fish sauce and soy sauce.
Remove the skin  from the chicken breasts and carefully slice each one
three times  halfway through, on the diagonal.  4 As the caramel is
beginning to smoke, wrap your hand in a tea towel  and remove from the
heat. Stand well back and pour in the soy sauce  mixture - be careful
of it splattering.  5 Heat a small heavy-based frying pan. Return the
caramel pan to the  lowest heat and simmer gently for a minute to
combine. Remove from  the heat and stir in the shallots, ginger and
pepper.  6 Add the chicken to the frying pan, pour over the caramel
sauce and  cook for 2-3 minutes, turning occasionally until they are
evenly  coated in the sauce.  7 Turn the chicken and bring to the boil.
Cover, reduce the heat and  simmer for 6-8 minutes until tender and
caramelised. Plunge the  noodles into a large pan of boiling salted
water and boil. Remove  from the heat, cover and leave for four
minutes, stirring  occasionally.  8 Heat the oil in a wok or large
frying pan. Finely chop the spring  onions, add to the pan and cook for
a few minutes until softened.  9 Roughly chop the peanuts and add to
the spring onions. Drain the  noodles and add to the pan with the
reserved chilli and garlic,  remaining tbsp sugar, rice wine and
remaining half of Thai fish  sauce. Squeeze in the lime juice and toss
to coat for a minute or so.  Then remove from the heat.  10 Arrange
some noodles on a serving plate. Carve a piece of the  chicken and fan
out on top. Drizzle around some of the sauce left in  the pan and
garnish with the spring onion curls and fresh coriander  leaves. Serve
the remaining sauce in a bowl for dipping if desired.  Converted by
MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 473
Calories From Fat: 147
Total Fat: 17.2g
Cholesterol: 14.5mg
Sodium: 1889mg
Potassium: 1429.2mg
Carbohydrates: 65g
Fiber: 10.4g
Sugar: 21.3g
Protein: 22.6g