The Thais regularly enjoy tasty rice or noodle dishes, especially those offered by the food stalls on the streets of every Thai city and town. As a snack or light meal, noodles are satisfying and refreshing. They are commonly eaten throughout Southeast Asia – it is the special seasonings that make this recipe a Thai favourite.
I have enjoyed this simple dish many times; it is easy to put together and always a pleasure. As a snack food, this is rather sustaining; the prawns with light noodles can also be presented perfectly as the centrepiece of a nice luncheon or dinner.
Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with
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 prawns and stir-fry for about 2 minutes. Remove the prawns with a slotted spoon and set aside. Reheat the wok, add the garlic and chillies and stir-fry for 1 minute, then add the noodles and stir-fry for another minute. Finally, add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and vinegar, and continue to stir-fry for 3 minutes. Then return the prawns to the wok, mix well and stir-fry for 2 minutes.
Turn the mixture onto a platter. Garnish with lime wedges and serve at once.
© 2001 Ken Hom. All rights reserved.