Name: Stir-fried Rice Noodles in Chilli Black Bean Sauce
Yield: Serves 2–4
Cuisine: Thailand
Ingredients: 4 spring onions, shredded; 2 teaspoons chilli bean sauce; 2 fresh small Thai red or green chillies, seeded and finely chopped; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons coarsely chopped black beans; 2 tablespoons groundnut (peanut) oil; 2 teaspoons salt; handful fresh coriander leaves; 1 tablespoon lime juice; 2 tablespoons coarsely chopped garlic; 225 g (8 oz) thin dried rice noodles; 225 g (8 oz) raw prawns

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Noodles in all forms are popular in Thailand but perhaps rice noodles are the most commonly eaten. They can be instantly prepared from dried form in a matter of minutes. I particularly like this noodle recipe, which uses black beans from my southern Chinese heritage.

Ingredients

225 g (8 oz) thin dried rice noodles
225 g (8

Method

Soak the rice noodles in a bowl of warm water for 25 minutes, then 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 the salt, rinse well and pat them dry with kitchen paper.

Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it