You wouldn't go far wrong by considering this a Malaysian version of Pad Thai! It was traditionally made for labourers and is now considered one of the national dishes of Malaysia, and very popular in Singapore too. It's important to use a well-seasoned wok, as frying the noodles over a high heat imparts some of the flavour to the dish...
Raw King Prawns - 225 g
| ||Cockles - 100 g|| |
| ||Beansprouts - 100g|| |
| ||Flat, Wide Rice Noodles - 200g|| |
| ||Light Soy Sauce - 1 tbsp|| |
| ||Dark Soy Sauce - 2 tbsps|| |
| ||Palm Sugar - 1 tbsp|| |
| ||Sesame Oil - 2 tbsps|| |
| ||Beaten Egg - 1|| |
| ||Thaitalian Tingler Chilli Jam - 2 tbsps|| |
| ||Shrimp Paste - ½ tsp|| |
| ||Chinese Chives, roughly chopped - handful|| |
• Combine the Thaitalian Tingler Chilli Jam, both soy sauces, palm sugar and shrimp paste together in a bowl.
• Heat a large wok over a very high heat and add the oil.
• Once the oil starts to smoke, add the egg and quickly scramble it. As soon as the egg is cooked, add the prawns a cook for 1 minute until almost cooked.
• Add the Jam / Soy Sauce mix and fry for another minute.
• Add the flat rice noodles to the pan and stir fry for 4 minutes until they become tender.
•Add the bean sprouts and cook for another minute.
• Serve hot and Enjoy!