One of the most appealing aspects of Thai food is its appearance. Ingredients are carefully chosen so that each dish, even a simple stir-fry like this one, is balanced in terms of color, texture and flavor. Some cooks salt the mooli and leave it to drain, then rinse and dry before use.
Ingredient: (Serves 4)
130 g/4½ oz rice noodles
30 ml/2 tablespoons peanut (groundnut) oil
1 large garlic clove, crushed
150 g/5 oz large shrimps (prawns), peeled and deveined
15 g/½ oz dried shrimp
1 piece mooli (daikon), about 75 g/3 oz, grated
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons soy sauce
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons fresh lime juice
90 g/3½ oz/1¾ cups beansprouts
40 g/1½ oz peanuts, chopped
15 ml/1 tablespoon sesame oil
To garnish:
Chopped cilantro (coriander)
5 ml/1 teaspoon dried chili flakes
2 shallots, finely chopped
Method:
Soak the noodles in a bowl of boiling water for 5 minutes, or according to the packet instructions. Heat the oil in a wok or large frying pan. Add the garlic, and stir-fry over a medium heat for 2-3 minutes, until golden brown.
Add the shrimps, dried shrimp and grated mooli and stir-fry for a further 2 minutes. Stir in the fish sauce, soy sauce, sugar and lime juice.
Drain the noodles thoroughly, then snip them into smaller lengths with scissors. Add to the wok or pan with the beansprouts, peanuts and sesame oil. Toss to mix, then stir-fry for 2 minutes. Serve immediately, garnished with the cilantro, chili flakes and shallots.
[source from http://www.asianonlinerecipes.com]
No comments:
Post a Comment