Stir-fried thin and flat noodles with prawns or chicken

Name: Stir-fried thin and flat noodles with prawns or chicken
Cuisine: Thai
Ingredients: 150 g/5 oz thin flat rice noodles, soaked in hot water for about 4 minutes, then drained; 75 g / 3 oz chives, chopped; 2 eggs, beaten; 150 g/5 oz thin flat rice noodles, soaked in hot water for about 4 minutes, then drained; 2 tablespoons unsalted roasted peanuts, chopped; 185 g/6½ oz beansprouts; a pinch of chilli powder; 2 tablespoons dried shrimp powder; 300 g/11 oz large, raw tiger prawns, shelled and deveined, or 300 g/11 oz skinless chicken breast fillets, thinly sliced; 3 tablespoons tamarind paste; 3 garlic cloves, peeled and finely chopped; 300 g/11 oz large, raw tiger prawns, shelled and deveined, or 300 g/11 oz skinless chicken breast fillets, thinly sliced; 2 tablespoons Demerara or palm sugar; 2 tablespoons Demerara or palm sugar; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); vegetable oil, for frying; 3 spring onions, trimmed and cut into 2.5 cm/1 inch pieces; a handful of fresh coriander leaves, chopped; 1 large, fresh red chilli, deseeded and finely shredded; lime slices

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 garlic cloves, peeled and finely chopped
300 g/11 oz large, raw tiger prawns

Asia
Thailand
Fish course
Pescatarian
Pasta

Method

Heat some oil in a wok or heavy-based pan and stir-fry the garlic until just turning golden.
Add the prawns or chicken and stir-fry for a couple of minutes, or until they are cooked. Remove from the wok and put aside in a warm place.
In a small bowl, mix the tamarind paste with the fish sauce and sugar.
Add a little more oil to the wok and pour