Fresh Chinese-style rice noodles are enjoyed everywhere in Thailand. I especially like this elegant delicacy that I first enjoyed in the coastal resort city of Phuket. Sea scallops are, of course, a marvellous food but a great recipe requires imagination and the right seasonings – and this combination certainly makes the most of the fresh seafood.
If you are using fresh rice noodles, separate them. If you are using dried ones, soak them in a bowl of warm water for 20 minutes, then drain them in a colander or sieve.
Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the scallops and stir-fry for about 3 minutes. Remove the scallops with a slotted spoon and set aside. Reheat the wok, add the noodles, soy sauce, fish sauce, sugar and chillies and stir-fry for 3 minutes. Then return the scallops to the wok and toss in the basil. Continue to stir-fry for 2 minutes.
Turn the mixture onto a warm platter, wipe the wok clean and reheat until hot. Add
© 2001 Ken Hom. All rights reserved.