World Cuisine

  • 500 g (1 lb) mixed seafood (such as medium-sized raw prawns, squid tubes, mussels without shells and small scallops)
  • 375 g (12 oz) dried flat rice noodles, about 1 cm (½ inch) in width
  • 1½–2 tablespoons sunflower oil
  • 3–4 garlic cloves, finely chopped
  • 2–3 small bird's-eye chillies, lightly bruised
  • 2½ tablespoons fish sauce
  • 3 tablespoons seafood stock or water
  • handful of Thai sweet basil leaves

Prepare the seafood (see page 13).

Cook the noodles in boiling water for 8–10 minutes or according to the packet instructions, then drain. Add water until the noodles cool down, then drain again.

Heat the oil in a wok or large frying pan and stir-fry the garlic and chillies over a medium heat for 1–2 minutes or until the garlic has lightly browned. Add the seafood and stir-fry for 3–4 minutes. Move to the outer edges of the wok or pan.

Add the noodles, fish sauce and stock or water. Mix together until the noodles warm through. Add the basil leaves and stir-fry until the basil begins to wilt. Taste and adjust the seasoning.

Spoon on to 4 warm serving plates.

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