39min 4 ppl
Sukhothai Noodles with Prawn
20 minutes
4 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 24g
Carbs 54g
Fats 10g
About this dish
The pescatarian turn on Sukhothai's mildly sweet noodle soup, its fish-stock broth simmered with palm sugar and finished with prawns cooked just to pink, crushed peanuts and garlic oil.
Allergy Info
Gluten, Soya, Peanuts, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesfinely chopped, divided6
- Green beansthinly sliced100 g
- Beansproutsto serve100 g
- Spring onionssliced, to serve3
- Fresh Corianderroughly chopped, to serve15 g
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Tins & Jars
- Fish stock1000 ml
Dried Goods
- Rice stick noodlessoaked and blanched400 g
- Palm sugargrated30 g
- Roasted peanutscrushed50 g
Spices & Seasonings
- Chilli flakesto serve1 tsp
Oils & Condiments
- Vegetable Oil3 tbsp
- Fish sauce2 tbsp
- Light soy sauce1 tbsp
Utensils
- Small saucepan
- Large saucepan
- Meat thermometer
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Heat 1 tablespoon of the vegetable oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.
Approx. 2 minutes
2
Pour the fish stock into a large saucepan, add the remaining garlic and the remaining oil, and bring to a simmer.
Approx. 3 minutes
3
Stir in the palm sugar, fish sauce and light soy sauce and simmer for 3 minutes until the sugar dissolves.
Approx. 3 minutes
4
Add the green beans and cook for 2 minutes until just tender.
Approx. 2 minutes
5
Add the prawns and simmer for 4 minutes until pink, opaque and reading 63°C on a meat thermometer.
Approx. 4 minutes
6
Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth, prawns and green beans.
Approx. 3 minutes
7
Drizzle each bowl with the garlic oil, sprinkle with crushed peanuts, chilli flakes and spring onions, and finish with coriander.
Approx. 3 minutes
