Thai stir-fried noodles. Since most commentators say that there are as many variations as there are cooks in Thailand, I will deliberately avoid the use of the word “classic”.
|preparation time:||25 mins|
|cooking time:||10 mins|
- 225 g dried rice noodles
- 450 g raw prawns, shelled & de-veined
- 2 tbs groundnut oil
- 4 cloves garlic, finely chopped
- 4 shallots, finely sliced
- 2 fresh Thai chillies, deseeded & chopped
- 175 g fresh beansprouts
- 2 eggs, beaten
- 1 tbs light soy sauce
- 1 tbs lime juice
- 2 tbs Thai fish sauce (nam pla)
- 1 tsp sugar
- freshly ground black pepper
- 1 lime, cut into wedges
- 3 tbs fresh coriander, chopped
- 4 spring onions, sliced diagonally
- 3 tbs roasted peanuts, coarsely chopped
- 1 tsp dried chilli flakes
Soak the rice noodles in warm water for 20 mins, then drain and set aside.
Heat the oil in a wok over high heat and, when the oil smokes a little, stir-fry the prawns for 2 mins. Remove the prawns with a slotted spoon and set aside.
Back to the wok, add the garlic, shallots and chillies, and stir-fry for 1 minute. Now add the noodles and stir-fry for another minute. Now add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and some ground black pepper and continue to stir-fry for 3 mins. Finally, return the prawns to the wok and stir-fry for another 2 mins.
Turn the mixture onto a platter and garnish with the lime wedges, coriander, spring onions, peanuts and chilli flakes, and serve at once.