Name: Stir-Fried Prawns with Noodles
Yield: Serves Four
Cuisine: Thai
Ingredients: 1 piece mooli (daikon), about 75 g/3 oz, grated; 15 g/½ oz dried shrimp; 150 g/5 oz large prawns (shrimp), peeled and deveined; 40 g/1½ oz/⅓ cup peanuts, chopped; 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar; 15 ml/1 tbsp Thai fish sauce; 30 ml/2 tbsp soy sauce; 30 ml/2 tbsp fresh lime juice; chopped coriander (cilantro), 5 ml/1 tsp dried chilli flakes and 2 shallots, finely chopped, to garnish; 90 g/3½ oz/1¾ cups beansprouts; 1 large garlic clove, crushed; 30 ml/2 tbsp groundnut (peanut) oil; 130 g/4½ oz rice noodles; 15 ml/1 tbsp sesame oil

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

One of the most appealing aspects of Thai food is its appearance. Ingredients are carefully chosen so that each dish, even a simple stir-fry like this one, is balanced in terms of colour, texture and flavour.

Ingredients

130 g/4½ oz rice noodles
30 ml/2

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Soak the noodles in a bowl of boiling water for 5 minutes, or according to the packet instructions. Heat the oil in a wok or large frying pan. Add the garlic, and stir-fry over a medium heat for 2–3 minutes, until golden brown.
Add the prawns, dried shrimp and grated mooli and stir-fry for a further 2 minutes. Stir in the fish sauce, soy sauce, sugar and lime j

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Ingredients

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