Thai Noodles With Seafood

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Ceideburg 2, Seafood, Thai	3	Servings

INGREDIENTS

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INSTRUCTIONS

This recipe is very simple,very fast and very good.  The fresh rice
noodles, thick and white, can be found in the refrigerator cabinet of
any good Asian grocery store.  Don't use frozen marinara mix++the
recipe deserves better.  Any decent fishmonger will be happy to serve
you with half a dozen prawns, a few scallops, some squid, a small
fillet of fish, a handful of mussels or any other combination that
appeals to you.  Cut 500 g of mixed seafood into bite-size pieces,
first removing any  shells.  If you are using mussels, wash and scrape
the shells and  open them by putting them in a pot with a little
boiling water. Cover  and boil for a few minutes, removing each mussel
as it opens to  prevent overcooking.  Chop a handful of basil leaves
and seed and finely slice 3 bird's eye  chillies.  In a frying pan or
wok, heat 1 tablespoon of oil.  Brown 2  tablespoons of crushed garlic
and saute the seafood for a couple of  minutes. Drain off the oil and
set the garlic seafood mixture aside.  Put another tablespoon of oil in
the pan and increase the heat.  Add 2  tablespoons of light soya sauce
and the noodles and saute for 2-3  minutes. Tip the seafood back into
the pan and add 3 tablespoons of  fish sauce. Stir well.  Add the basil
leaves and chillies and cook  for 1 minute more, stirring.  Serve,
Makes 3 to 4 servings.  Posted by Stephen Ceideberg; November 17 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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