| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood, Eggs |
Thai |
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
| 50 |
g |
Dry flat rice noodles |
| 4 |
oz |
Prawns; peeled and deveined |
| 4 |
oz |
Chicken |
| 2 |
oz |
Peanuts |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Tamarind pulp |
| 1 |
|
Whole chilli |
| 3 |
tb |
Fish sauce |
| 4 |
|
Floz stock |
| 1 |
|
Egg |
| 2 |
oz |
Beansprouts |
| 1 |
|
Stalk spring onion |
| 1 |
tb |
Sugar |
| 2 |
tb |
Oil |
| 1 |
|
Inch lemongrass |
INSTRUCTIONS
Soak the noodles in cold water, being careful not to break them. They
will take a long time to soften. Soak the tamarind pulp with 1/2 cup
water. Slice the chicken into thin pieces. Crush the garlic and the
chilli. Bash the lemongrass and grind the peanuts.
Heat the oil and fry the garlic. Add the lemongrass, chicken, prawns.
chilli and egg and stir well. Add the noodles and continue to stir.
Add the fish sauce, tamarind juice, stock, sugar and spring onion.
Lastly add the beansprouts, stir quickly and remove. Garnish with
peanuts.
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