Chinese-style Rice Noodles with Scallops and Basil


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.


  • 225 g (8 oz) fresh rice noodles or wide dried rice noodles
  • 1½ tablespoons groundnut (peanut) oil
  • 450 g (1 lb) sea scallops with coral
  • 1 tablespoon light soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 small fresh red Thai chillies, seeded and chopped
  • handful fresh basil leaves


  • 1 tablespoon groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic


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 1 tablespoon of oil and stir-fry the garlic until golden brown. Remove and drain on kitchen paper. Sprinkle the garlic on top of the noodles. Serve at once.