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5 garlic cloves, roughly chopped
3 birdseye chillies, stem removed
1 large red chilli, stem removed
400g (14 oz) fresh rice noodles*
2 tbsp vegetable oil
250g (9 oz) mixed seafood (e.g. prawns, clams, squid)
100g (3.5 oz) sliced Asian greens (e.g. Chinese broccoli, Chinese kale, pak chok or bok choy)
3-4 stems of fresh green peppercorns (optional)
4 tbsp oyster sauce
1 tbsp fish sauce
½ tsp dark soy sauce
½ tsp white sugar
1 heaped cup Thai holy 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 the noodle strands.
Heat the vegetable oil in a wok over high heat. Add the garlic chilli paste and stir-fry for 30 seconds. Add the seafood and stir-fry for half a minute. Cover with a lid and allow the seafood to cook for another minute or until the clam shells open). Then toss through the Asian greens and the peppercorns.
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.
– You can use Thai basil or regular Italian as a substitute for the Thai holy basil.
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