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20 December 2012,22:11 by
D.Sumithra

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THAI FRIED NOODLES WITH SEAFOOD

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Prepare the seafood. Cook the noodles in boiling water for 8 - 10 minutes or according to the packer instructions. Drain, add to a bowl of water until they cool down, and then drain again.
  • Heat 1½ tablespoons of the oil in a wok or large frying pan and stir - fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned.
  • Add the seafood and cook for 3 - 4 minutes or until cooked. Remove and set aside.
  • Add oil to the wok. Add the eggs and stir to scramble for 2 - 3 minutes.
  • Add the remaining oil, noodles and carrots and stir - fry for 3 - 4 minutes.
  • Add the fish sauce, tomato ketchup, tamarind puree or lime juice, sugar, chili powder, preserved turnip, dried shrimp and seafood.
  • Add half the peanuts and bean sprouts and all the spring onions. Toss together. Taste and adjust the seasoning.
  • Spoon on to a serving plate and sprinkle the remaining peanuts over the top. Garnish with coriander leaves and chili slices. Serve with some lime slices and the remaining bean sprouts.
  • For vegetarian Thai fried noodles, replace the mixed seafood with firm bean curd (tofu) cut into 1 inch pieces.
  • Add to the wok after the garlic has lightly browned and stir - fry for 3 - 4 minutes. Remove and set aside before continuing to cook as above.
  • Omit the fish sauce and dried shrimp and replace with light soy sauce.
  • serve immediately.

INGREDIENTS

  • 1 kg mixed seafood
  • 500 grams dried rice noodles
  • 8 tablespoons Cooking oil
  • 6 garlic cloves, finely chopped
  • 8 large eggs
  • 4 carrots cut into matchsticks
  • 6 tablespoons fish sauce
  • 6 tablespoons tomato ketchup
  • 10 tablespoons Tamarind puree or lime juice
  • 2 tablespoons caster sugar
  • 1 teaspoon chili powder
  • 8 tablespoons preserved turnip, finely chopped
  • 6 tablespoons ground dried shrimp
  • 10 tablespoons roasted peanuts, roughly chopped
  • 500 grams bean sprouts
  • 6 spring onions cut into 1 inch pieces
  • Slices of red chili, to garnish

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