Thai Noodles With Seafood

Recipe Ingredients

2 lbs	908g / 32oz	Mixed seafood
1/4 cup	10g / 0.4oz	Basil leaves
3		Bird's Eye chiles - chopped
2 tablespoons	30ml	Garlic - minced
2 tablespoons	30ml	Oil for frying
1 tablespoon	15ml	Fish sauce
2 tablespoons	30ml	Soy sauce, lite

Recipe Instructions

This recipe is very simple, very fast and very good. The fresh rice noodles, thick and white, can be found in the refrigerator cabinet of any good Asian grocery store. Don't use frounceen marinara mix++the recipe deserves better. Any decent fishmonger will be happy to serve you with half a dounceen prawns, a few scallops, some squid, a small fillet of fish, a handful of mussels or any other combination that appeals to you.

Cut the mixed seafood into bite-size pieces, first removing any shells. If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water. Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.

Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.

In a frying pan or wok, heat 1 tablespoon of oil. Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes. Drain off the oil and set the garlic seafood mixture aside.

Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes. Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well. Add the basil leaves and chillies and cook for 1 minute more, stirring. Serve, Makes 3 to 4 servings.

Source:
the California Culinary Academy

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