Name: Fried Thai Noodles
Yield: Serves 2
Cuisine: Thailand
Ingredients: 2 shallots, thinly sliced; 1 tablespoon fish sauce; 2 tablespoons roasted peanuts, chopped; 2 tablespoons whole dried prawns, ground or pounded – rinse before use; 1 teaspoon brown sugar; 25 g (1oz) beansprouts; 1 tablespoon preserved radish (Tang Chi), finely chopped; chopped Chinese chives (or the green stalks of spring onion); 2 red chilli peppers, seeded and chopped; Sprigs of fresh coriander; 100 g (4oz) medium flat noodles, soaked in water for 20 minutes until soft, then drained; 1 egg; ½–1 teaspoon tamarind concentrate; 2 tablespoons lime or lemon juice; 4 tablespoons groundnut oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Tang Chi is sold whole or in slices in vacuum sealed packs in Chinese or Asian stores.

Ingredients

4 tablespoons groundnut oil
2 shallots, thinly sliced
1 egg

Method

In a wok or frying pan, heat the oil, add the shallots and fry for about 10 minutes, until tender and golden brown. Break the egg into the wok and stir quickly for a couple of seconds. Throw in the noodles and stir well. Mix well with the shallots and egg, scraping down the sides of the wok.

Add the lime or lemon juice, fish sauce, tamarind concentrate, sugar, beancurd, half the peanuts