Thai Hot and Sour Noodles with Prawns




Thai Hot and Sour Noodles with Prawns

Recipe only

This Thai hot and sour noodles with prawns dish is influenced by the Chinese and the quick cooking in a wok. Bangkok streets are filled with noodle stalls and this is one of my favorites. The sharp contrasting fresh flavors and the great texture of the noodles and prawns. Thai food is one of the great fusion cuisines of the world.


INGREDIENTS

200 g mung bean vermicelli noodles
100 g pork mince
2 tablespoons vegetable oil
8 cooked prawns, medium sized
4 pickled garlic cloves, chopped
2 Asian shallots, finely sliced
4 Thai bird's eye chilies, finely chopped
2 tablespoons fish sauce
1 tablespoons lime juice
2 tomatoes, seeded and cut into thin wedges or baby cherry tomatoes, halved
1 cup firmly packed Thai sweet basil leaves
1 cup firmly packed coriander leaves

METHOD

1. Soak the noodles in hot water for 10 minutes or until soft. Drain the noodles and cut them into shorter lengths using a pair of scissors.

2. Cook the pork in boiling water for 2 minutes, breaking it up into small pieces, then drain.

3. Heat the oil in a wok and add all the ingredients except the Thai basil and coriander. Toss together for a minute or two. Add the herbs, toss briefly and serve.
Location: South East Asia

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