Summary

Ingredients

• 900 g chicken fillet (s), cut into strips
• 100 g suar snap peas, cut into diaonal strips
• 5 spring onions, cut into rings
• 3 hot peppers, green, in rings
• 150 g cashew nuts
• 2 sprigs coriander greens, chopped
• 1 chilli pepper (s), red, pitted and chopped
• Fish sauce, (nuoc mam) to taste
• Lime juice, to taste
• Oil, for frying

For the sauce:

• 4 tablespoon sugar, white
• 4 tablespoon sugar, brown
• 1 tablespoon water
• 1 tablespoon oil
• 1 piece (s) ginger, approx. 3x2cm, chopped
• 6 clove (s) garlic, pressed
• 3 tablespoon fish sauce, Vietnamese (nuoc mam)
• 180 ml boiling water
• 200 ml poultry stock
• Let 200 g pasta (rice noodles) soften in hot water

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Instructions

1. Fry the chicken fillet cut into strips in a large pan / wok in the hot oil. When everything is well browned, reduce the heat and add the snow peas, sauté for a minute. Then add the spring onions, peppers and chilli and cook for another three minutes, stirring occasionally.
2. Season to taste with lime juice and fish sauce.
3. Preparation of the caramel sauce:
4. Melt 4 tablespoons of white sugar in a saucepan in 1-2 tablespoons of water. When the sugar is well browned, add the oil, garlic and ginger (attention: it hisses in the saucepan), add 3 tablespoons of fish sauce and then deglaze with the hot water (hisses again!).
5. Now add the 4 tablespoons of brown sugar and reduce to half for a few minutes.
6. Finally, add the poultry stock, bring to the boil and season with fish sauce and possibly lime juice.
7. Let the seared meat and all the vegetables sit in the cooled caramel sauce in the refrigerator for a while (can also be done overnight).
8. Heat everything again - add the cashews and chopped coriander, let it steep for a moment.
9. Serve with hot rice noodles.
10. PS: Don`t follow the vegetable guidelines slavishly, but take what you like.
11. Tip: Rice noodles can easily be reheated in the microwave.