|
250g thick rice sstick noodles
1 red chili, chopped
2 cloves garlic, chopped
2 spring onions, chopped
1.5 tbsp sugar
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp tamarind puree, combined with 1
tbsp water
2 tbsp oil
2 eggs, beaten
150g pork fillet, thinly sliced
8 raw large prawns, peeled, deveined,
tails intact
100g fried tofu, julienned
1 cup (90g) bean sprouts
1/4 cup (7g) fresh coriander leaves
1/4 cup (40g) chopped roasted peanuts
1 lime, cut into wedges |
|
Method :
Cover the
noodles with water and soak for 10 minutes. Drain. Using a mortar and
pestle, or blender, pound the chili, garlic and spring onion, gradually
incorporating the sugar, fish sauce, lime juice and tamarind mixture. Heat
a wok until very hot, add 1 tbsp of the oil and swirl to coat. Add the
egg, swirl to coat and cook for 1-2 minutes, or until set and cooked
through. Remove and shred.
Heat the remaining oil, add the chili mixture,
and stir-fry for 30 seconds, or until fragrant. Add the pork and stir-fry
for 2 minutes, or until just tender. Add the prawns and stir-fry for 1
minute. Add the noodles, egg, tofu and half the bean sprouts, and toss to
heat through. Serve immediately topped with remaining bean sprouts,
coriander, peanuts and lime.
Serves 4-6
#Ads - Get the above cooking ingredients here at discounted price
|
