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Crispy Egg Noodles with Seafood (Bamee Krob Rad Nah Talay)
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Source: One Dish Meals, p.24
| 1 lb | egg noodles |
| 4 oz | fresh prawns |
| 4 oz | fresh squid |
| 4 oz | crab meat |
| 4 oz | fish balls |
| 1 lb | kale |
| 1/4 cup | fermented soybeans |
| 2-3 tablespoon | sugar |
| 10 cloves | garlic |
| 1 oz | tapioca flour |
| Fish sauce | |
| chilies in vinegar | |
| ground white pepper | |
| ground red chilies | |
| Vegetable oil | |
| Stock | |
Heat oil until very hot, seperate egg noodles and deep fry in hot oil until crisp-brown. Lift out with slotted spoon. Drain and set aside.
Shell the prawns, devein, remove heads but leave tail. Cut squid into small pieces. Halve fish balls. Prepare crab meat. Rinse kale, peel and cut off rough base. Saute in hot oil until just cooked.
Peel garlic, chop finely. Stir fry, add prawns, squid, fish balls. Add crab meat, stock and soy bean sauce.
Season to taste with fish sauce and sugar. Heat to boiling, dissolve tapioca flour in water and add to mixture. Gently stir.
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