Thai
Thai - Noodles
Catfish Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 100g dried glass noodles
- • 300g catfish fillets, cut into strips
- • 3 tbsp lime juice
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 4 birdseye chilies, minced
- • 2 shallots, sliced
- • 1/2 cup mint leaves
- • 1/4 cup coriander leaves
Preparation Steps
1
Phase 1
Soak the glass noodles in cold water for 10 minutes and drain.
2
Phase 2
Deep-fry the catfish strips until golden and crisp, then drain.
3
Phase 3
Boil the glass noodles for 2 minutes and cool under cold water.
4
Phase 4
Whisk the lime juice, fish sauce, palm sugar, and chilies together.
5
Phase 5
Toss the noodles with the dressing, shallots, coriander, and most of the mint.
6
Phase 6
Top with the crispy catfish and remaining mint, then serve immediately.