• 50g rice noodle 3mm thick, soaked and drained
• 3 tbsp cooking oil
• 1 tbsp chopped garlic
• 1 tbsp chopped red onion
• 2 eggs
• 4 tbsp diced firm yellow bean curd
• 50g prawns 20/30 size
• 1/2 tbsp Chinese radish pickle
• 2 tbsp palm sugar
• 1 tbsp dry shrimp
• 2 tbsp fish sauce
• 4 tbsp tamarind juice
• 2 tbsp chopped roasted peanuts
• 50g fresh bean spouts
• 30g khoy chi leaves cut into two-inch strips
• 1 fresh wedge of lime
• 1 tbsp chilli oil
Method1 In a large frying pan, heat oil over medium-to-high hob.
2 Stir fry the garlic as well as radish pickle and shrimp.
3 Add the eggs then prawns, bean curd and noodles.
4 Season with sugar, fish sauce and tomato saucem, and stir well until noodles turn soft.
5 Add half of the bean sprouts along with khoy chai leaves, crushed peanuts and chilli oil.
6 Remove from heat then garnish with one tablespoon of crushed roasted peanuts, bean sprouts and khoy chai leaves. The remaining bean sprouts should be served with lime wedge on the side.
The chefName: Khamphun Plangthaisong
Khamphun has more than 20 years of Thai cuisine experience, having worked in several high-end restaurants at Amari Boulevard hotel, Landmark Bangkok Hotel and more recently the Jebel Ali Golf Resort and Spa Hotel. He has been with Spice Emporium at the Westin Dubai since January 2010.
To book a table at Spice Emporium, Westin Dubai Mina Seyahi Beach Resort & Marina, call 04 399 4141