Thai
Thai - Noodles
Pineapple Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g flat rice noodles (sen chan)
- • 250g prawns, peeled and deveined
- • 200g pineapple chunks
- • 2 tbsp tamarind paste
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 1 egg
- • 1 cup bean sprouts
- • 2 tbsp crushed roasted peanuts
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Whisk the tamarind paste, fish sauce, and palm sugar together.
3
Phase 3
Stir-fry the prawns in a hot wok until pink, then add the drained noodles and sauce and toss.
4
Phase 4
Push the noodles aside, scramble the egg, and mix it through with the pineapple chunks.
5
Phase 5
Fold in the bean sprouts and serve topped with crushed peanuts and lime wedges.