Ingredients Jump to Instructions ↓

  1. 500g (1lb 2oz) packet fresh rice noodle sheets meat from

  2. 1 rock lobster

  3. 2 tablespoons peanut oil

  4. 3 garlic cloves, chopped

  5. 3 red asian shallots or 1/4 red onion, chopped

  6. 1 banana chilli, chopped

  7. 2 eggs, beaten red capsicum sliced

  8. 2 tomatoes, chopped

  9. 3 chinese cabbage leaves, roughly chopped

  10. 4 tablespoons oyster sauce

  11. 2 tablespoons rice wine vinegar

  12. 2 tablespoons fish sauce juice of

  13. 1/2 lime

  14. 1 tablespoon grated palm sugar

  15. 1 teaspoon sambal oelek

  16. 3 spring onions, green part only, roughly chopped handful of Thai basil leaves handful of coriander leaves

  17. 3 tablespoons chopped roasted peanuts sliced pickled garlic and Thai basil to garnish

Instructions Jump to Ingredients ↑

  1. Stack your noodle sheets together neatly and cut through all the sheets to make 5 equal portions. Soak the noodles in hot water for 15 minutes. Cut the lobster meat into 2.5cm (1 inch) pieces. Heat peanut oil in a wok until it's smoking. Add the garlic, shallots and chilli and stir-fry for 20 seconds. Add the lobster meat and cook for about 30 seconds to seal on all sides. Push everything to the side of the wok and pour the egg into the middle. Let it set for about 20 seconds, then break it up with tongs. Toss the wok and add the capsicum, tomato and cabbage. Stir-fry for 10 seconds, then add the oyster sauce, vinegar, fish sauce, lime juice, palm sugar and sambal oelek and toss through. Drain the noodles well and add to the wok. Add the spring onions, basil and coriander and serve immediately, garnished with peanuts, pickled garlic and Thai basil


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