Stir-fried Rice Noodles in Chilli Black Bean Sauce

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Preparation info

  • Difficulty

    Easy

  • Serves

    2–4

Appears in

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 oz) raw prawns
  • 2 teaspoons salt
  • 2 tablespoons groundnut (peanut) oil
  • 4 spring onions, shredded
  • 2 tablespoons coarsely chopped garlic
  • 2 tablespoons coarsely chopped black beans
  • 2 fresh small Thai red or green chillies, seeded and finely chopped
  • 2 teaspoons chilli bean sauce
  • 2 tablespoons fish sauce or light soy sauce
  • 1 tablespoon lime juice
  • handful fresh coriander leaves

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 is very hot and slightly smoking, add the spring onions, garlic, black beans and chillies and stir-fry for 1 minute. Then add the prawns and rice noodles and stir-fry for 1 minute. Now add the chilli bean sauce, fish sauce and lime juice and continue to stir-fry for 3 minutes. Finally, stir in the coriander leaves for 30 seconds. Turn onto a warmed platter and serve at once.

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