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Spicy Fried Rice Sticks With Shrimps Recipe
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Category : rice | Style : stir-fry | serves : 4 |
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This is
a variation of the classic Thai noodle dish known as pad Thai.
Rice-sticks are actually a type of rice noodle and the dish is very popular in
the Thai kingdom, where it is enjoyed morning, noon and night.
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Ingredients |
| 220 g |
Dried rice sticks, soaked in warm water for 30 mins,
refreshed under cold running water and drained. |
| 220 g |
Medium-sized shrimps, cooked and peeled |
| 75 g |
Fresh beansprouts |
| 15 g |
Dried shrimps, soaked in warm water 30 minutes until
soft, drain. |
| 2 cloves |
Garlic, chopped |
| 3 pieces |
Fresh red chilies seeded and chopped |
| 3 stalks |
Spring onions cut into 2 cm lengths |
| 3 tbsp |
Thai fish sauce |
| 3 tbsp |
Cooking oil |
| 2 tbsp |
Peanuts, roasted, unsalted and roughly chopped |
| 2 tbsp |
Fresh coriander, chopped |
| 1 tbsp |
Tamarind pulp |
| 1 tbsp |
Sugar |
| 2 |
Eggs beaten |
| - |
Lime slices - garnish |
Method :
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Process tamarind pulp in a bowl with 5
tablespoons hot water and blend together, then press through a sieve to extract 2
tablespoons thick tamarind water. Mix the tamarind water with the fish sauce and sugar and
set aside.
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Process garlic and chilies by using mortar and
pestle, pounded to a paste and set aside.
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Heat 1 tablespoon oil in a wok over medium heat,
then pour in the beaten eggs and stir for 1 - 2 minutes until the eggs are scrambled. Remove
and set aside.
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Clean the wok and reheat until hot and add
remaining oil, then the chili paste and dried shrimps and stir-fry for approx. 1 minute.
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Add the rice sticks and tamarind mixture and
stir-fry for another 4 - 5 minutes.
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Add in the scrambled eggs, shrimps, spring
onions, beansprouts, peanuts and coriander and continue to stir-fry for another 2 - 3
minutes. Stir until well mixed.
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Serve immediately, garnishing each portion with
the lime slices.
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Tip : For a vegetarian dish, omit
the dried shrimps and replace the shrimps with cubes of
deep-fried tofu. |
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