Noodles with Pineapple and Prawns

Name: Noodles with Pineapple and Prawns (Kanom Jin Sao Nam)
Cuisine: Thailand
Ingredients: 600 g (1¼ lb) kanom jin or somen noodles (fine white rice noodles); 600 g (1¼ lb) kanom jin or somen noodles (fine white rice noodles); 600 g (1¼ lb) kanom jin or somen noodles (fine white rice noodles); 125 mL (½ cup/4 fl oz) lime juice; 3-4 tablespoons palm sugar; 10-20 small fresh red or green chillies; 10-20 small fresh red or green chillies; ½ small pineapple, finely chopped; ½ cup dried prawns (shrimp), pounded or ground; ½ cup dried prawns (shrimp), pounded or ground; ½ cup julienned young ginger; 3 hardboiled eggs, shelled and quartered; 2 cloves garlic, chopped; 2 coriander (cilantro) roots, chopped; 10 white peppercorns; 1 teaspoon salt; 15 mL (1 tablespoon) water; 250 mL (1 cup/8 fl oz) coconut cream; 250 mL (1 cup/8 fl oz) coconut milk; 30 mL (2 teaspoons) fish sauce; 1 teaspoon white (granulated) sugar; 200 g (7 oz) redfish, red snapper, ling, or swordfish, finely chopped; 200 g (7 oz) redfish, red snapper, ling, or swordfish, finely chopped; 200 g (7 oz) redfish, red snapper, ling, or swordfish, finely chopped; 200 g (7 oz) redfish, red snapper, ling, or swordfish, finely chopped

Kanom Jin Sao Nam

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THESE NOODLES ARE much less complex than the preceding recipe and would be delicious for a summer’s lunch. Fresh prawns may be substituted for the dried ones. This lunchtime dish is often served with a Jeng Rorn (sauce) such as the one given here.

Ingredients

600 g (1¼ lb) kanom jin or somen noodles (fine white rice noodles)
125 mL</

Asia
Thailand
Fish course
Lunch
Pescatarian
South East Asia
Pasta
Summer

Method

Blanch and refresh the noodles according to the instructions on the packet. Reheat them gently in a steamer. Meanwhile combine the fish sauce, lime juice, palm sugar and chillies. This dressing will taste sour, salty and sweet, and is very hot and pungent.

To serve, divide the noodles between 6 individual plates, and top with the pineapple, ground prawns, garlic and ginger. Drizzle abou