This adaptation of a traditional Thai street food dish makes for an indulgent night-in. Succulent scallops and juicy prawns are combined with oyster sauce, fish sauce, silky rice noodles coated in egg and topped with fresh coriander and pickled chili.
INGREDIENTS (Serves 4)
200g dried flat rice noodles
4 tbsp sesame oil
3 cloves of garlic, crushed
225g of frozen jumbo king prawns
125g scallops
1 fresh red chili, sliced finely
1 small shallot
200g pointed or savoy cabbage, sliced finely
4 carrots, julienned
2 eggs, beaten
4 spring onions, sliced length-ways
handful of roasted peanuts
25g fresh coriander leaves, roughly chopped
3 tsp crispy or pickled chili
lime wedges (to serve)
Sauce
4 tbsp quality fish sauce
3 tbsp oyster sauce
1 tbsp tamarind paste
4 tbsp brown sugar
METHOD
Leave frozen prawns for an hour at room temperature, or in the fridge overnight to defrost gradually.
Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together - to prevent the noodles from sticking.
Heat a frying pan over a high heat. Pat the scallops dry with kitchen paper and season with salt and pepper. Add 2 tbsp of the oil and 1 clove of crushed garlic, once golden add the scallops flat side down and cook until golden brown, this will take 2-3 minutes. Don't move the scallops around in the pan as this will prevent them from cooking. After 2-3 minutes, add the prawns and turn the scallops over for 1-2 minutes then turn the heat off. Toss the prawns until pink from the residual heat and remove both the prawns and scallops from the pan, set aside on a plate for later.
Heat a large wok over a high heat. Add the remaining oil, crushed garlic and the chili. Once the garlic starts to colour add the shallot and fry for 2 minutes until soft. Add the cabbage and fry for 2-3 minutes, then toss in the carrots which don't take any cooking.
Add the noodles, scallops and prawns back into the pan and toss until just piping hot, then add the eggs and mix through. Turn off the heat (so your noodles are silky with the egg but preventing any scrambled egg incidents), stir through your sauce.
Sprinkle with spring onions, peanuts, coriander and pickled chili, then serve.