400g thin dried wheat noodles
2 tablespoons vegetable oil
4 chicken breast fillets (680g), sliced thinly
5 cloves garlic, crushed
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped fresh lemon grass
4 red chillies, seeded chopped finely
1/3 cup (60g) palm sugar
2 tablespoons water
1/4 cup (60ml) oyster sauce
2 tablespoons fish sauce
2 teaspoons thick tamarind concentrate
1/4 cup (60ml) lime juice
1/4 cup coarsely chopped fresh coriander
1. Cook noodles in large saucepan of boiling water, uncovered until just tender, drain. Heat half of the oil in heated large wok or frying pan; stir-fry chicken, in batches, until browned and tender. Cover to keep warm.
2. Add remaining oil to wok; stir-fry garlic, ginger, lemon grass and chilli until fragrant. Stir in sugar and the water; cook, stirring until sugar caramelises.
3. Return chicken to wok; stir-fry until coated in caramelised sugar mixture. Stir in noodles with combined sauces, tamarind and juice. Simmer until sauce thickens slightly.
4. Just before serving, sprinkle with coriander.