This recipe makes prawns the centre of the dish, but you can include chicken and tofu. In that case, add them with the prawns.
Serve with bean sprouts on the side and quarters of fresh lime.
400g of small fresh prawns
4 cloves of crushed garlic
200g rice noodles
6 Tbsp vegetable oil
1 tsp dried chilli flakes
6 Tbsp fish sauce
2 Tbsp brown sugar
2 Tbsp tomato sauce
2 Tbsp of dried shrimp
4 spring onions
4 Tbsp crushed peanuts
4 Tbsp of fresh coriander
4 Tbsp of fresh lime juice
Slice the spring onions, crush the peanuts, beat the eggs, and powder the dried shrimp.
Add a tablespoon or two of oil to a hot frying pan, then cook a light, thin omelette with the beaten eggs.
Cut the omelette into long strips.
Put the noodles in a bowl and cover them with boiling water for 15 minutes.
Rinse the noodles in cold water and drain them, adding a tablespoon or two of oil to coat them.
Pour the rest of the oil into the hot pan.
Add the crushed garlic and prawns, and jiggle them around over high heat.
Remove the prawns and put them aside.
Without letting the pan cool, add the noodles, then the omelette strips, spring onions, fish sauce, powdered shrimps, tomato sauce, lime juice, chilli and sugar, jiggling them constantly.
Divide the noodle mix into four bowls or plates, then scatter the cooked prawns on top.
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