Ingredient

For making chicken:

Chicken (slices) 300 gms

Garlic and ginger paste 1 tsp

Shangrila Soy Sauce 1 tsp

Black pepper (crushed) 1/3 tsp

Oil 1-2 tsp

Salt as per taste

For making noodles:

Rice noodles (boiled) 1 packet

Carrot (slices) 1 unit

Green chillies slices (without seeds) 8-10 units

Garlic cloves 4-5 units

Onion (thin slices) 1 unit

Peanuts (crushed) ½ cup

Shangrila Soy Sauce 4 tbs

Shangrila Thai Sweet Chili Sauce 2 tbs

Shangrila Hot Sriracha Sauce 2 tbs

Shangrila Vinegar 2 tbs

Shangrila Lemon Juice 1 tbs

Spring onion (chopped) ½ cup

Oil 4 tbs

Salt as per taste

Eggs 3 units

For serving:

Shangrila Vinegar ½ cup

Shangrila Chilli Sauce as per taste

Shangrila Soy Sauce as per taste

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Preparation

Method

For rice noodles:

Boil the water and put noodles in them. Then shut the stove and stir for 1-2 minutes. Wash the noodles in cold water and soak them for another few minutes. When the noodles are cool, sift all the water and put some oil in them. Set the oiled noodles aside for later.

For chicken:

Pour some oil in a pan and cook garlic and ginger paste in it. Then add chicken slices in the pan and fry them. Add all the spices in the chicken and fry it, then set it aside for later.

For noodles:

Fry the eggs and set them aside. Pour oil in a pan and fry garlic and onion in it. Add vegetables, spices, and sauces in the pan and cook for 4-5 minutes. Now add rice noodles and chicken, mix them well and dish out. Place it in a serving platter and garnish it with peanuts, eggs and spring onions. Serve it with Shangrila Soy Sauce, Shangrila Vinegar, and Shangrila Chilli Sauce.