Thai food is one of my loved cuisines in the world!
When it comes to eating for the senses, South East Asian food is up there in the top three, as the use of fresh herbs and spices is abundant.
Fresh lemongrass, hot chilli, aniseed laced Thai basil, tangy Lime leaves are some of the typical ingredients you will come across in S.E Asian dishes, and they are easy to track down in most large supermarkets and Asian stores.
This is a very popular Thai dish that is Rice noodle based. This can also be made equally as tasty in a veggie version- (Just leave out the meat/prawns and fish sauce and add a little extra lime juice)
I love to pack it up with really thinly ‘matchstick thin’ slices of carrot, scallion and peppers, big juicy fresh king prawns and then pile on the roasted peanuts!
The balance of the textures between the soft noodles, hard peanuts and crunchy vegetables along with the sour tamarind, sweet sugar and fresh coriander result in a gorgeous balance of flavours that will awaken your taste buds as well as your sense of smell.
Health benefits of this dish include the antioxidant properties of the garlic, the relaxing and pain relieving powers of the chilli, and the fibre,, vitamins and minerals of the coriander
(Enjoy with a cold glass of Riesling!)
30ml Fish Sauce
30ml rice vinegar
2 tbsp Soy sauce
1/2 tsp Tamarind paste
3 tbsp brown sugar
2 eggs, beaten
6 raw king prawns per person
4 scallions, green only (chopped)
1 cup firm fried tofu puff (cubed)
200g dried rice noodle
2 cloves garlic (sliced)
1 small red chilli (sliced)
1 red pepper (sliced)
1 tsp paprika
3 cups of beansprouts
1 Lemon or lime wedge per person
Ripped fresh coriander to serve
50g Crushed roasted peanuts
1 tsp white pepper
Stir together all the liquid ingredients, tamarind paste and sugar, place in a small saucepan, heat and stir until the sugar is dissolved. Meanwhile, soak the noodles in warm water to cover, about 20 minutes or until softened; drain and toss in a dash of oil (I use sesame oil)
Heat the oil in a wok over high heat until hot but not smoking. Add the garlic and chilli and sauté, stirring, about 20 seconds, just until fragrant. Add the shrimp and cook, stirring, about 2 minutes, until pink and not quite cooked through.
Add white pepper to the sauce, mix and pour into the pan and heat,then add the noodles. Toss and stir in the tofu and paprika.
If using the eggs, create a well in the centre of the wok by pulling the noodles to the side. Add the eggs and cook, stirring, until firm. Stir in the scallions, half of the peanuts and half bean sprouts; toss well and heat through. Transfer the noodles to a serving platter and garnish with the red pepper, coriander, bean sprouts, peanuts and lime.