Ingredients
Feeds 2. Takes 20 mins plus soaking.

Rice-stick noodles are thin, flat, white dried noodles sold in clear rectangular packs, often labelled “banh pho”, rice-stick, or pad Thai. This is a great way of using up left-over cooked chicken or pork.

1tbsp dried shrimps
100g dried rice-stick noodles
2tbsp vegetable oil
200g cooked meat eg chicken, pork
1 garlic clove, smashed
100g bean sprouts, rinsed
2 spring onion greens, chopped into 3cm lengths
2tbsp Thai fish sauce (nam pla)
1tbsp tomato ketchup
1 to 2tbsp lime juice
½tsp dried chilli flakes or cayenne
1tbsp sugar
2tbsp roasted peanuts, lightly crushed
2tbsp coriander sprigs
1 lime, quartered

Soak the dried shrimps in hot water for 15 minutes and drain. Cover the noodles with hot tap water and leave for 15 minutes or until al dente (with a bit of bite). Rinse in cold water and drain well, then coat with one teaspoon of oil to prevent it from clumping. Shred the meat and set aside.

Add the remaining oil to the wok and heat. Add the garlic and the meat and toss over high heat.

In turn, add the noodles, bean sprouts, spring onions, dried shrimps, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.

Serve on two warm dinner plates and scatter with crushed peanuts, coriander leaves and quartered limes. Serve with chopsticks.

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