Spicy Fried Noodles from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 45 ml/3 tbsp chopped fresh coriander (cilantro)
• 60 ml/4 tbsp roasted peanuts, chopped
• 50 g/2 oz/⅔ cup beansprouts
• 3 spring onions (scallions), cut into 5cm/2in lengths and shredded
• 30 ml/2 tbsp soft light brown sugar
• 45 ml/3 tbsp Thai fish sauce
• ½ fresh red chilli, seeded and finely chopped
• 2 eggs, beaten
• 115 g/4 oz/1 cup cooked peeled prawns (shrimp), rinsed if canned
• 1 skinless, boneless chicken breast portion (about 175 g/6 oz), sliced into thin strips
• 45 ml/3 tbsp fresh lemon juice
• 60 ml/4 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 175 g/6 oz pork fillet (tenderloin), sliced into thin strips
• 225 g/8 oz egg thread noodles