16 September 2014,14:34 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cover the noodles with boiling water and leave to stand for 1 minute, then drain well. Toss the chicken with the garlic and ginger and set aside while you prepare the baskets.
  • Heat oil in a wok or deep fat fryer. Test the temperature with a piece of rice noodle: if it immediately rises to the surface and expands, the oil is ready.
  • Once the oil is hot, arrange one-sixth of the noodles in the wire draining spoon, pushing them against the sides and making a hollow in the middle.
  • Immerse the spoon in the hot oil and fry for 10 seconds or until the shape of the noodle basket is set. Slip the basket off the spoon and turn it over in the oil.
  • Cook for a little longer or until the basket is golden brown all over. Drain on plenty of kitchen paper, and keep warm. Shape and fry the remaining noodle baskets.
  • Pour off all but 1 tablespoon of the oil from the wok. Add the sesame oil and when it is hot, add the chicken and spring onions and stir-fry over a high heat for 2 minutes.
  • Then add the sugar, fish sauce, curry paste and coconut milk. Stir for 1 minute or until the sauce begins to thicken. Add oyster sauce to taste.


  • 150 grams rice vermicelli noodles             
  • 500 grams boneless chicken thighs, sliced
  • 2 garlic clove, crushed
  • 1 inch piece root ginger, grated
  • Peanut Oil for deep-frying
  • 2 teaspoon sesame oil
  • 5 spring onions, finely sliced
  • 2 teaspoon light soft brown sugar
  • 2 tablespoon fish sauce
  • 3 tablespoon red curry paste
  • 300 ml coconut milk
  • 3 tablespoon oyster sauce
  • Red pepper, finely sliced, to garnish

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