THAI SPICED NOODLES

Preparation Method :

• Put the noodles in a large bowl and cover with boiling water. Leave to stand for 5 minutes or according to packet instructions. Drain well.
• Heat the sunflower oil and sesame oil in a wok. Add the chopped lemon grass and stir-fry over a moderate heat for 2 minutes or until the lemon grass is tender.
• Add the garlic and pickled radish and stir-fry over a high heat until brown.
• Add the noodles and half the bean sprouts and mix well. Stir in the soy sauce, fish sauce, peanuts and sugar.
• Stir-fry over a moderately high heat for 2 minutes, using two spoons to lift and stir until the noodles are evenly coated and heated through. Add the chives, and transfer to a serving plate.
• Top with the remaining bean sprouts and sprinkle with the lime juice. Serve accompanied by the coriander, lime wedges and chilli flakes, to be added according to personal taste.
• Arrange the noodles in the warmed serving bowls. Whisk the sauce again and spoon over the noodles. Ladle on the hot stock.
• Serve immediately, accompanied by the spring onions, fried chillies and peanuts and the remaining pickled cabbage, to be added according to personal taste.