Serve with a wedge of lime, extra bean sprouts, garlic chives stalks, and extra chilli powder if desired. Plate the noodles and sprinkle with the remaining peanuts and chilli powder.Add the bean sprouts, garlic chives, and half of the peanuts.Scramble the eggs a little bit and let the eggs set about half way before adding back the pre-fried prawns and combining everything together in the wok. When all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs.If they are still too chewy, add another 1/4 cup stock or water (you may not need to use the full 1 cup specified in the ingredient list). Once all liquid has been absorbed check the consistency of the noodles. Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens.Add the noodles and the sauce, and keep stirring for a few second to “fry up” the sauce, before adding 1/2 cup of water or stock and cook until the noodles absorb all the water.Add preserved radish, the small, dried shrimps, and tofu. Add the shallots and garlic, stir until just starts to become fragrant. In the same pan, add another 2 Tbsp of oil.Remove prawns from the pan and set aside. Add the prawns and keep an eye on them until they are just about cooked through. In a wok, heat 1 Tbsp oil over medium high heat until very hot.
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