| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Garlic clove; finely chopped |
| 1 |
sm |
Chillies; finely chopped, up |
|
|
; to 2 |
| 1 |
|
Squid sac; honeycombed and in |
|
|
; pieces |
| 6 |
|
King prawn tails; peeled |
| 6 |
lg |
Mussels |
| 12 |
|
Clams |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Dark soy sauce |
| 1/2 |
ts |
Sugar |
| 1 |
|
Lime leaves; finely sliced |
| 230 |
g |
Broad noodles; soaked in water |
|
|
; until soft, and |
|
|
; then drained |
| 1 |
|
Sprig coriander leaves; coarsely chopped to |
|
|
; garnish |
INSTRUCTIONS
Heat the oil in a wok or frying pan. Add the garlic, stir and fry until
golden brown.
Add the onion and fresh chilli and stir for a couple of seconds. Stir the
prawns and squid into the mixture, add the shellfish and then add the
chicken stock. Cover and steam for 3 minutes or so on high until all the
shells have opened or are discarded. Add the fish sauce, soy sauce, sugar
and lime leaves, one by one, stirring quickly after each addition.
Add the noodles. Stir over the heat briefly until cooked through. Turn onto
the serving dish and garnish with coriander leaves.
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