5 garlic cloves, roughly chopped
3 birdseye chillies, stem removed
1 large red chilli, stem removed
500g (1 lb) fresh rice noodles*
2 tbsp vegetable oil
250g (8 oz) peeled and deveined prawns
100g (3.5 oz) sliced Asian greens*
4 tbsp oyster sauce
1 tbsp fish sauce
½ tsp dark soy sauce
½ tsp white sugar
1 heaped cup holy basil (also known as spicy basil or hot basil)*
Use a mortar and pestle to pound the garlic and chillies to a rough paste.
To prepare the fresh rice noodles for cooking, warm them for about 10 seconds in the microwave to make it easier to separate them. If your noodles have come in uncut sheets, slice them into thick (pappardelle size) strands.
Heat the vegetable oil in a wok over high heat. Add the garlic chilli paste and stir-fry for 30 seconds. Add the prawns and stir-fry for 2 minutes or until almost cooked. Toss through the greens.
Add the noodles, oyster sauce, fish sauce, dark soy sauce and sugar. Stir-fry until well combined. Toss through the basil and serve.
– Cooked spaghetti, dried rice noodles or egg noodles can be used here too.
– For Asian greens, you could use choy sum, Chinese broccoli, pak chok or bok choy, for example.
– You can use Thai basil or regular Italian/sweet basil as a substitute for Thai holy basil.
The go-to recipes when I cook Thai dishes
Marion’s recipes give the foods so many flavours as you would expect if you get the same dish on the streets Thailand. Every recipe I follow has been a success so far. I love how she praises street foods and put all of the passion into her recipes. Thank you and please keep all that spicy mouth-watering dishes coming.