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PrintTHAI FRIED NOODLES WITH SEAFOOD
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Prepare the seafood. Cook the noodles in boiling water for 8 - 10 minutes or according to the packer instructions. Drain, add to a bowl of water until they cool down, and then drain again.
- Heat 1½ tablespoons of the oil in a wok or large frying pan and stir - fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned.
- Add the seafood and cook for 3 - 4 minutes or until cooked. Remove and set aside.
- Add oil to the wok. Add the eggs and stir to scramble for 2 - 3 minutes.
- Add the remaining oil, noodles and carrots and stir - fry for 3 - 4 minutes.
- Add the fish sauce, tomato ketchup, tamarind puree or lime juice, sugar, chili powder, preserved turnip, dried shrimp and seafood.
- Add half the peanuts and bean sprouts and all the spring onions. Toss together. Taste and adjust the seasoning.
- Spoon on to a serving plate and sprinkle the remaining peanuts over the top. Garnish with coriander leaves and chili slices. Serve with some lime slices and the remaining bean sprouts.
- For vegetarian Thai fried noodles, replace the mixed seafood with firm bean curd (tofu) cut into 1 inch pieces.
- Add to the wok after the garlic has lightly browned and stir - fry for 3 - 4 minutes. Remove and set aside before continuing to cook as above.
- Omit the fish sauce and dried shrimp and replace with light soy sauce.
- serve immediately.
INGREDIENTS
- 1 kg mixed seafood
- 500 grams dried rice noodles
- 8 tablespoons Cooking oil
- 6 garlic cloves, finely chopped
- 8 large eggs
- 4 carrots cut into matchsticks
- 6 tablespoons fish sauce
- 6 tablespoons tomato ketchup
- 10 tablespoons Tamarind puree or lime juice
- 2 tablespoons caster sugar
- 1 teaspoon chili powder
- 8 tablespoons preserved turnip, finely chopped
- 6 tablespoons ground dried shrimp
- 10 tablespoons roasted peanuts, roughly chopped
- 500 grams bean sprouts
- 6 spring onions cut into 1 inch pieces
- Slices of red chili, to garnish
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