Pad mee krob (rice vermicelli with prawns)
1 servings
Ingredients
| Quantity | 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 | |
| Oil | ||
Directions
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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