Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 30 ml 1 3 cloves

  3. 3-4 4 cm 6 1 90 g 90 g 2 30 ml 15 ml 1 10 ml 150 ml 225 g 1/2 teaspoon 1/2 teaspoon 1 bunch each Sesame oil

  4. Onion, finely chopped

  5. Garlic, finely chopped

  6. Green or red Thai chilies, seeded and finely chopped

  7. Fresh root ginger, peeled and finely chopped

  8. Spring onions (scallions), finely chopped

  9. Skinless chicken breast fillet, cut into bite-size strips

  10. Pork, cut into bite-size strips

  11. Shrimp, shelled

  12. Tomatoes, skinned, seeded and chopped

  13. Tamarind paste

  14. Nuoc mam

  15. Lime, juiced

  16. Sugar

  17. Water or fish stock

  18. Fresh rice sticks (vermicelli)

  19. Salt

  20. Ground black pepper

  21. Fresh basil and mint, stalks removed, leaves shredded

  22. Nuoc cham, to serve

Instructions Jump to Ingredients ↑

  1. Heat a wok or heavy pan and add the oil.

  2. Stir in the onion, garlic, chilies andginger, and cook until they begin to color. Add the spring onions andcook for 1 minute, add the chicken and pork, and cook for 1-2 minutes.

  3. Then stir in the shrimps.

  4. Add the tomatoes, followed by the tamarindpaste, nuoc mam, lime juice and rind, and sugar.

  5. Pour in the water or fish stock, and cookgently for 2-3 minutes.

  6. Meanwhile, toss the noodles in a pan ofboiling water and cook for a few minutes until tender. Drain them andadd the chicken and shrimp mixture.

  7. Season with salt and ground black pepperand serve immediately, with plenty of basil and mint scattered over thetop, and drizzled with spoonfuls of nuoc cham.


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