Thai
Thai - Noodles
Baby Corn Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g dried thin rice noodles
- • 200g prawns, peeled
- • 150g baby corn, halved lengthwise
- • 2 tbsp tamarind paste
- • 2 tbsp palm sugar
- • 1.5 tbsp fish sauce
- • 1 egg
- • 2 tbsp roasted peanuts, crushed
- • 1 cup bean sprouts
Preparation Steps
1
Phase 1
Soak the thin rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Mix the tamarind paste, palm sugar, and fish sauce until the sugar dissolves.
3
Phase 3
Stir-fry the prawns and baby corn in a hot wok until the prawns turn pink, then remove.
4
Phase 4
Fry the drained noodles with the tamarind sauce and a splash of water until glossy.
5
Phase 5
Push the noodles aside, scramble the egg, and toss it through.
6
Phase 6
Return the prawns and baby corn, fold in the bean sprouts and peanuts, and serve hot with lime wedges.