This signature noodle dish of Thailand is deliciously sweet, sour, hot and crunchy. You can easily prepare this at home using Nonya Secrets Surani Sauce as a base for the chilli mix with its tangy tamarind and chilli flavours. The crunch comes from peanuts and pickled or preserved radish which can be found in any Chinese or Thai supermarket.
- ½ Jar of Nonya Secrets Surani Sauce
- 400g Dried flat rice noodles (Sen mee), soaked in boiling water to soften and then drained
- 100g Preserved radish (chai po), rinsed with cold water to remove excess salt
- 400g Fresh beansprouts (reserve a handful for garnish)
- 100g Dried prawns
- 2 Tablespoons of vegetable oil
- 450g Fresh tiger prawns (or cooked chicken breast)
- 100g Fried tofu (or fresh tofu) cut into tiny cubes
- 2-3 Eggs, scrambled or made into an omelette and then shredded
- Lime juice from 1 fresh lime
- Fresh lime, cut into wedges
- 1 Fresh red chilli
- Handful of fresh beansprouts
- 100g Chopped peanuts
- 1 Tablespoon of Chinese chives (koo chai) – use spring onions or English chives as a substitute
Prepare all ingredients ready for stir-frying.
Heat vegetable oil in a hot wok and then cook the dried prawns, fresh prawns or chicken.
Add 2 tablespoons of the Surani Sauce and preserved radish and mix well.
Add beansprouts and then noodles in quick succession.
Mix well and then add scrambled eggs and tofu.
Adjust seasoning with lime juice, extra tamarind, fish sauce or Surani Sauce as desired for heat, saltiness and sourness.
Transfer onto a serving dish and serve garnished with shredded omelette, chopped peanuts, fresh beansprouts, chives, red chilli and a wedge of lime.