← Nouns Cooking · Thai

Ingredients

• 100 g dried glass (mung bean) noodles
• 500 g large raw prawns, shell on, backs slit and deveined
• 100 g streaky bacon or thin pork belly slices
• 6 cloves Garlic, lightly smashed
• 2 coriander roots (or a handful of stems), smashed
• 30 g Ginger, cut into thin strips
• 1 tsp white or black peppercorns, coarsely cracked
• 120 ml water or chicken stock
• 2 tbsp Oyster sauce
• 1½ tbsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Toasted sesame oil
• 1 tbsp Sugar
• 1 tbsp Shaoxing wine (optional)
• 1 handful Chinese celery or celery leaves, chopped
• 2 Spring onion, cut into 4 cm lengths

Method

1. Soak the noodles in cold water for 15 min until pliable, then drain and snip into shorter lengths. Mix the sauce ingredients and toss the noodles in it.
2. Lay the bacon over the base of a clay pot or heavy lidded saucepan. Scatter over the garlic, coriander roots, ginger and pepper.
3. Pile the sauced noodles on top and pour over any sauce left in the bowl. Cover and cook over medium-low heat for 10 min, until you hear the bacon sizzle and the noodles start to soften.
4. Arrange the prawns on top, cover again and cook for 6–8 min, until they are pink and opaque all the way through and the noodles have absorbed the juices.
5. Scatter with celery and spring onions, toss everything together at the table, and serve with rice.

Tips

• If the pot looks dry before the prawns are done, add 2–3 tbsp water around the edge.
• Contains shellfish; the sauces contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ThaiTable