200g (7 oz) thin rice stick noodles
2 tbsp vegetable oil
200g (7 oz) peeled and deveined prawns
2 eggs, lightly whisked
½ cup bean shoots
2 spring onions (scallions), sliced
lime wedges, to serve
Korat noodle sauce:
2 tbsp vegetable oil
¼ cup shaved palm sugar
3 tbsp white sugar
3 garlic cloves, finely chopped
1 eschalot (or 3 small Asian shallots), finely sliced
2 tsp Thai soybean paste*
3 tbsp fish sauce
4 tbsp tamarind concentrate
2 tsp Thai chilli powder (or to taste)
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