This rice noodles is also called rice vermicelli and can be found in Asian stores. Try this popular Thai dish,which is good for lunch, supper or anytime you crave something exotic with a little tang.
500g dried rice vermicelli
200g prawns, shelled and deveined
200g chicken breast, cut into strips
1 medium size onion, sliced thinly
6 clove garlic, chopped
5 tbsp fish sauce
5 tbsp tamarind juice
4 tbsp palm sugar
200g bean sprouts and vegetables of your choice
a few stalks birdseye chili, cut into small pieces
Mix fish sauce, tamarind juice and palm sugar till sugar dissolves, set a side.
Soak rice noodles in a pot of hot water until noodles are soft enough to eat, but still firm and a little bit 'crunchy'. Drain and briefly rinse noodles with cold water to keep them from sticking. Set aside.
Heat oil and stir fry fresh prawns and chicken till they are half cooked, remove and set aside.
Fry onions till translucent and add chopped garlic till fragrant. Add noodles and toss it with the ingredients in the wok.
Add a few tbsp of water to soften the noodles. Add cooked prawns and pour fish sauce mixture and stir well and ensure that the noodles are well-coated.
Add bean sprouts and vegetables, chillies and stir till well blend heat it through for a few minutes. If noodles too dry, add more water.
Serve hot with chopped cilantro and fried scallions.