Thai Cuisine Recipe

Kwaytiaow or flat rice stick noodles, Chinese in origin, are now enthusiastically enjoiyed in most part of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spiceds. This version is understandably popular in coastal areas where a wide variety of seafood is available.



Ingregients (serves 6-8)
1 lb (500 g) mixed raw or cooked seafood such as squid, prawns, fish clams and mussels, cleaned and shelled
3 tablespoons minced garlic
2 tablespoons oil
1 lb (5oo g) fresh rice-flour noodles (kwaytiaow) or 10 oz (300g) dried rice sticks soaked in boiling water for 5 minutes and thoroughly drained
2 tablespoons soy sauce
2 tablespoons fish sauce
1/4 cup thai basil leave (horapa)
2 red chilies, thinly slicedGround white peper to taste

Preparation
1 Cut seafood into bite-sized pieces. Fry the garlic in 2 tablespoons oil in a large wok over high heat until golden brown. Add the seafood and stir-fry for a few minutes. Remove seafood from the wok and set aside.
2 Stir-fry the noodles with soy sauce in the remaining oil for 2 to 3 minutes, then add the cooked seafood back to the wok. Mix well and add fish sauce, basil leaves and chilies. Stir, sprinkle with white pepper to taste and cook for a minute more.