Time 1 hour, serves 6 ppl.
4 Cups rice stick(3mm), soaked for 1 hour
4 Tablespoon vegetable oil
1 Tablespoon chopped ginger
2 Chicken breasts, cut into small cubes
15 Large shrimps, chopped small
2 Tablespoon fish sauce
4 Tablespoon green onion, chopped
4 Tablespoon fresh coriander, chopped
4 Tablespoon crushed peanuts
2 Egg omelette - cooked, cooled and cut into strips
1 Cup sweet chili sauce
150ml Tamarind puree
100ml Soy sauce
2 Tablespoon vegetable oil
1 Garlic clove
1 Thumb sized ginger
Method of Preparation
First, mix all sauce ingredients and blend till smooth, using a drink or hand-blender.
In a separate bowl, soak rice stick in warm water for 1 hour. Drain when ready and set aside.
In a large wok, add oil and turn heat to high.
Add ginger, garlic and onion. Fry for 1 min. Add the chicken, shrimp and fish sauce here and cook till ready.
Add the sauce and cook till the centre is boiling.
Add noodles and cook, while stirring occasionally till tender. Should take around 5 min.
Pour into serving bowl and garnish with coriander, green onion, peanuts and lime slices.
Also, the omelettes strips go on top if you are using them.
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices
Cut the brick sheets into rectangular shapes. Put them to grill for 7 min on 180 degrees.
In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.