Rice Stick Noodles with Seafood and Basil

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Rice Stick Noodles with Seafood and Basil
(Kwaytiaow Pad Kheemao Thalay)


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.

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