LEE KUM KEE
Recipes -
Thai Sweet Chilli Sauce

Stir-fried Prawns Noodles with Sweet Chilli Sauce

Ingredients

Prawns, shell off and cleaned 1000g
Mushrooms, oyster enoki or shimeji mushrooms 500g
Rice noodles, dry 325g
Pak choy, sliced to 3 cm length 250g
Red pepper or red chilli, sliced 125g
Garlic, finely diced 75g
Vegetable oil 70g
Water 150g

Sauce Mix

Method

1 Soak the rice noodles in boiling water for 10 minutes and drain.
2 Heat wok to high heat. Add vegetable oil and swirl to coat wok.
3 Lower heat to medium high and add mushroom and garlic and stir-fry till fragrant. Add prawns and cook for a minute.
4 Add pepper and pak choy. Stir-fry for another couple of minutes.
5 Pour in sauce mix and stir-fry all the ingredients for a good coating.
6 Add water on to sides of wok to deglaze and cook over high heat for 30 seconds. Remove from heat.
7 Serve prawns and vegetables on the rice noodles.
Serves   10 
share on facebook
Tweet
send email
print

More Thai Sweet Chilli Sauce Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy