Pad Mee Krob (rice Vermicelli With Prawns)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Nancy | 1 | Servings | |
INGREDIENTS
| 150 | g | Rice vermicelli |
| 6 | oz | Prawns, peeled and deveined |
| 1 | T | Fish sauce |
| 2 | Cloves garlic, crushed | |
| 1 | T | Soy sauce |
| 5 | oz | Bean sprouts |
| 4 | oz | Cabbage, sliced |
| 8 | Floz stock | |
| 1/2 | t | Pepper |
| 2 | Stalks coriander | |
| Oil |
INSTRUCTIONS
Soak the vermicelli in cold water until soft then drain and dry. Heat the oil and fry the noodles for about 5 minutes. Remove the noodles and put on a plate. Heat the oil and fry the garlic, add the cabbage, prawns, fish sauce and pepper and stir for 5 minutes then add the stock. Return the cooked noodles to the wok and stir. Just before you serve add the bean sprouts and give a good toss. Garnish with coriander and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 903.6mg
Potassium: 402.8mg
Carbohydrates: 15.7g
Fiber: 4.5g
Sugar: 8g
Protein: 5.6g