Thai
Thai - Noodles
Birdseye Chili Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g wide dried rice noodles
- • 250g pork, sliced
- • 8 birdseye chilies, coarsely pounded
- • 4 cloves garlic
- • 2 tbsp oyster sauce
- • 1 tbsp fish sauce
- • 1 tsp dark soy sauce
- • 1 tsp sugar
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Pound the garlic and birdseye chilies into a coarse paste with a pestle and mortar.
3
Phase 3
Fry the chili-garlic paste in oil until fragrant, then add the pork and cook through.
4
Phase 4
Add the drained noodles, oyster sauce, fish sauce, dark soy sauce, and sugar; toss with a splash of water over high heat.
5
Phase 5
Remove from the heat and fold in the Thai basil leaves until wilted, then serve hot.