You'll be enjoying dinner in no time with this Thai favourite.


  • 1/3 cup (80ml) oyster sauce
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon thick sweet soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon finely grated palm sugar
  • 1 tablespoon lime juice
  • 500g fresh rice noodles, thickly sliced
  • 1 tablespoon peanut oil
  • 2 long red chillies, seeded, finely chopped
  • 2 purple Asian shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 (about 200g) chicken breast, thinly sliced
  • 200g green prawns, peeled leaving tail intact, deveined
  • 2 eggs, lightly whisked
  • 1/4 baby wombok (Chinese cabbage), finely shredded
  • 1 tomato, seeded, finely chopped
  • 2 green onions, trimmed, thinly sliced
  • 1/2 cup coriander leaves
  • 1/2 cup Thai basil leaves
  • 1/4 cup roasted peanuts, coarsely chopped
  • Lime wedges, to serve


  1. Combine the oyster sauce, vinegar, soy sauce, fish sauce, palm sugar and lime juice in a small bowl.
  2. Place the noodles in a large heatpoof bowl and cover with hot water. Set aside for 5 minutes to soften. Drain well.
  3. Meanwhile, heat half the oil in a wok until just smoking. Add the chilli, shallots, and garlic and stir-fry for 30 seconds or until aromatic. Add the chicken and prawns and stir-fry for 2-3 minutes or until just cooked through. Remove from heat and transfer to a bowl.
  4. Heat remaining oil in the wok until just smoking. Add the egg and swirl pan to lightly cover. Cook for 1-2 minutes or until set. Transfer to a clean board and thinly slice.
  5. Return the chicken mixture and egg to the wok with noodles, cabbage, tomato and oyster sauce mixture. Stir-fry for 2-3 minutes or until heated through and well combined. Add the green onions, half the coriander and basil and toss to combine.
  6. Transfer to a serving platter. Top with remaining coriander and basil. Sprinkle with peanuts and serve immediately with lime wedges.