Pad mee krob (rice vermicelli with prawns)

Yield: 1 servings

Measure Ingredient
150 grams Rice vermicelli
6 ounces Prawns; peeled and deveined
1 tablespoon Fish sauce
2 Cloves garlic; crushed
1 tablespoon Soy sauce
5 ounces Bean sprouts
4 ounces Cabbage; sliced
8 Floz stock
½ teaspoon Pepper
2 Stalks coriander

Soak the vermicelli in cold water until soft then drain and dry. Heat the oil and fry the noodles for about 5 minutes. Remove the noodles and put on a plate.

Heat the oil and fry the garlic, add the cabbage, prawns, fish sauce and pepper and stir for 5 minutes then add the stock.

Return the cooked noodles to the wok and stir. Just before you serve add the bean sprouts and give a good toss. Garnish with coriander and serve.

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Carlton Food Network

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