Rice Noodles with Stir-Fried Shrimps (Bun Tom) Recipes

Ingredients :

450g / 1 lb uncooked shrimps, shelled, deveined and halved lengthwise

2 tsp fish sauce

1 large garlic clove, finely chopped

pepper

225g / 8 oz dried rice sticks (banh pho, 5mm / 1/4 inch wide), soaked in warm water for 30 minutes, drained

200g / 7 oz fresh bean sprouts, rinsed and drained

1 tbsp peanut or vegetable oil

2 shallots, thinly sliced

1/2 red pepper, seeded and cut into thin strips

4 spring onions, thinly sliced

50g / 2 oz roasted peanuts, coarsely ground

double quantity of Chili dipping sauce

To garnish :

sprigs or coriander

Method :

In a bowl, combine the shrimps with the fish sauce, garlic and some freshly ground black pepper. Cover and leave to marinate in the refrigerator for 30 minutes. Bring 2 liters / 3.5 pints water to the boil in a large saucepan, add a good pinch of salt, then drop in the drained noodles. After the water returns to the boil, cook until the noodles are just tender; no more than 1 minute. Immediately remove the pan from the heat and stir in the bean sprouts. Drain into a colander and refresh under cold running water. Drain well.

Heat the oil in a wok or large frying pan over high heat. Add the shallots and stir-fry until soft. Add the prawns and their marinade and stir-fry until soft. Add the prawns and their marinade and stir-fry until they turn pink and curl, about 1 minutes. Add the red pepper and spring onions and cook for a further 1 minute, then remove from the heat. Put the noodle mixture in a large bowl, add the stir-fried shrimps and ground peanuts, drizzle the Chili dipping sauce over and toss thoroughly. Serve immediately, garnished with coriander.

Serves 4

This is a complete meal-in-one-dish, but if you like you could precede it with a light vegetable soup.

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