serves 4 - 6
350 g (12 oz) rice noodles
45 ml (3 tbsp) vegetable oil
15 ml (1 tbsp) chopped garlic
16 uncooked king prawns, shelled, tails left intact and deveined
2 eggs, lightly beaten
15 ml (1 tbsp) dried shrimps, rinsed
30 ml (2 tbsp) pickled white radish
50 g (2 oz) fried bean curd, cut into small slivers
2.5 ml (1/2 tsp) dried chilli flakes
115 g (4 oz) garlic chives, cut into 5 cm (2 in) lengths
225 g (8 oz) beansprouts
50 g (2 oz) roasted peanuts, coarsely ground
5 ml (1 tsp) granulated sugar
15 ml (l tbsp) dark soy sauce
30 ml (2 tbsp) fish sauce
30 ml (2 tbsp) tamarind juice
30 ml (2 tbsp) coriander leaves, to garnish
1 kaffir lime, to garnish
1. Soak the noodles in warm water A for 20—30 minutes, then drain.
2. Heat 15 ml (1 tbsp) of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1 - 2 minutes until pink, tossing from time to time. Remove and set aside.
3. Heat another 15 ml (1 tbsp) of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.
4. Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.
5. Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy
sauce, fish sauce and tamarind juice.
6. Mix well and cook until the noodles are heated through.
7. Return the prawn and egg mixture to the wok and mix with the noodles. Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and lime wedges.
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