Spicy Fried Rice Sticks with Prawns recipe
information
This well-known recipe is based on the classic Thai noodle dish called pad Thai. Popular all over Thailand, it is enjoyed morning, noon and night.
ingredients
15 g (1/2 oz) dried shrimps
15 ml (1 tbsp) tamarind pulp
45 ml (3 tbsp) Thai fish sauce (nam pla)
15 ml (1 tbsp) sugar
2 garlic cloves, chopped
2 fresh red chillies, seeded and chopped
45 ml (3 tbsp) groundnut oil
2 eggs, beaten
225 g (8 oz) dried rice sticks, soaked in warm water for 30 minutes, refreshed under cold running water and drained
225 g (8 oz) cooked, peeled king prawns
3 spring onions cut into 2.5 cm (1 in) lengths
75 g (3 oz) beansprouts
30 ml (2 tbsp) roughly chopped roasted unsalted peanuts
30 ml (2 tbsp) chopped fresh coriander lime slices, to garnish
15 ml (1 tbsp) tamarind pulp
45 ml (3 tbsp) Thai fish sauce (nam pla)
15 ml (1 tbsp) sugar
2 garlic cloves, chopped
2 fresh red chillies, seeded and chopped
45 ml (3 tbsp) groundnut oil
2 eggs, beaten
225 g (8 oz) dried rice sticks, soaked in warm water for 30 minutes, refreshed under cold running water and drained
225 g (8 oz) cooked, peeled king prawns
3 spring onions cut into 2.5 cm (1 in) lengths
75 g (3 oz) beansprouts
30 ml (2 tbsp) roughly chopped roasted unsalted peanuts
30 ml (2 tbsp) chopped fresh coriander lime slices, to garnish
method
1. Put the dried shrimps in a small bowl and pour over enough warm water to cover. Leave to soak for 30 minutes until soft, then drain.
2. Put the tamarind pulp in a bowl with 60 ml (4 tbsp) hot water. Blend together, then press through a sieve to extract 30 ml (2 tbsp) thick tamarind water. Mix the tamarind water with the fish sauce and sugar.
3. Using a mortar and pestle, pound the garlic and chillies to form a paste. Heat a wok over a medium heat, add 15 ml (1 tbsp) of the oil, then add the beaten eggs and stir for 1-2 minutes until the eggs are scrambled. Remove and set aside. Wipe the wok clean.
4. Reheat the wok until hot, add the remaining oil, then the chilli paste and dried shrimps and stir-fry for 1 minute. Add the rice sticks and tamarind mixture and stir-fry for 3 - 4 minutes.
5. Add the scrambled eggs, prawns, spring onions, beansprouts, peanuts and coriander, then stir-fry for 2 minutes until well mixed. Serve at once, garnishing each portion with lime slices.
2. Put the tamarind pulp in a bowl with 60 ml (4 tbsp) hot water. Blend together, then press through a sieve to extract 30 ml (2 tbsp) thick tamarind water. Mix the tamarind water with the fish sauce and sugar.
3. Using a mortar and pestle, pound the garlic and chillies to form a paste. Heat a wok over a medium heat, add 15 ml (1 tbsp) of the oil, then add the beaten eggs and stir for 1-2 minutes until the eggs are scrambled. Remove and set aside. Wipe the wok clean.
4. Reheat the wok until hot, add the remaining oil, then the chilli paste and dried shrimps and stir-fry for 1 minute. Add the rice sticks and tamarind mixture and stir-fry for 3 - 4 minutes.
5. Add the scrambled eggs, prawns, spring onions, beansprouts, peanuts and coriander, then stir-fry for 2 minutes until well mixed. Serve at once, garnishing each portion with lime slices.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
