World Cuisine

  • 500 (1 lb) mixed seafood
  • 300 g (10 oz) dried rice noodles
  • 4½–5 tablespoons sunflower oil
  • 3–4 garlic cloves, finely chopped
  • 4 large eggs
  • 2 carrots, cut into matchsticks
  • 4–5 tablespoons fish sauce
  • 3½ tablespoons tomato ketchup
  • 5 tablespoons Tamarind Purée (see page 90) or lime juice
  • 1 tablespoon caster sugar
  • ¼ teaspoon chilli powder
  • 4 tablespoons preserved turnip, finely chopped
  • 3–4 tablespoons ground dried shrimp
  • 6 tablespoons roasted peanuts, roughly chopped
  • 300 g (10 oz) bean sprouts
  • 2–3 spring onions, cut into 2.5 cm (1 inch) pieces
  • slices of red chilli, to garnish

Prepare the seafood (see page 13).

Cook the noodles in boiling water for 8–10 minutes or according to the packet instructions. Drain, add to a bowl of water until they cool down, then drain again.

Heat 1½ tablespoons of the oil in a wok or large frying pan and stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Add the seafood and cook for 3–4 minutes or until cooked. Remove and set aside.

Add another 1½ tablespoons of oil to the wok. Add the eggs and stir to scramble for 2–3 minutes. Add the remaining oil, noodles and carrots and stir-fry for 3–4 minutes. Add the fish sauce, tomato ketchup, tamarind purée or lime juice, sugar, chilli powder, preserved turnip, dried shrimp and seafood. Add half the peanuts and bean sprouts and all the spring onions. Toss together. Taste and adjust the seasoning.

Spoon on to a serving plate and sprinkle the remaining peanuts over the top. Garnish with coriander leaves and chilli slices. Serve with some lime slices and the remaining bean sprouts.

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