Thai Traditional Rice Noodles – Serves 4
Ingredients:
- 450g rice stick noodles
- 12 medium prawns, fresh or frozen
- 300g chicken fillets, finely sliced
- 3dsp sunflower oil (for wok)
- 3 eggs, beaten
- 1dsp sunflower oil (for eggs)
- 100g bean sprouts
- 4 spring onions diced 1cm or 4 Chinese chives
- 4dsp unsalted, roasted peanuts, crushed
- 1dsp dried chillies, crushed
For the tamarind sauce:
- 8dsp tamarind juice
- 3dsp or 60g palm sugar
- 2dsp sugar
- 1dsp dried chillies, crushed
- ¼tsp salt
Serve with:
- 1 lime, quartered
- 2dsp unsalted, roasted peanuts, crushed
- 1dsp dried chillies, crushed
Cooking method:
Prepare the prawns, but leave the tail on.
To make the sauce:
- Put the tamarind juice, palm sugar, sugar, crushed chillies and salt in a saucepan, bring to the boil and simmer until the palm sugar has dissolved. Allow to cool.
- Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
- Bring a wok to a medium heat, add the oil, then the chicken and stir for 2-3 minutes before adding the prawns and stir for another minute.
- Add the noodles, stir for 1 minute, then add the sauce and stir well to cover the noodles.
- Bring the noodles to one side of the wok.
- Add the remaining oil and the beaten eggs.
- Stir and turn the noodles over on top of the eggs and mix them together.
- Add the bean sprouts, spring onions, dried chillies and crushed peanuts.
- Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
To serve:
Put on a serving dish, sprinkle with crushed chilli and peanuts and serve the quartered limes on the side.
