Name: Guay Tiew Phad Talay (Spicy Seafood Noodles)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: ground white pepper, to taste; 500 g seafood mixture, such as prawns, fish meat and mussels; a handful of holy basil (bai ka prao) leaves; 500 g thick flat rice noodles (sen yai); 2 tablespoons light soy sauce; ½ cup (125 ml) cooking oil; 3 tablespoons chopped garlic; 3 tablespoons fish sauce (nam pla); 3 red chillies, sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

A lightly spicy dish of broad rice noodles stir-fried with an assortment of seafood, this Thai favourite is effortless to put together. As a variation to this dish, fresh or dried egg noodles (after reconstitution) may be used in place of rice noodles. For a nicer presentation and even cooking, cut the squid into rough squares and score them.