© 2020 Discovery Networks International. All rights reserved.

Ingredients

  • Serves 3 people

  • 80 g dried glass noodles

  • 8 - 10 prawns (heads on, legs, antennae removed) - You can substitute the prawns with squid rings, scallops and chicken.

  • 1/2 tsp black peppercorns

  • 1/2 tsp white peppercorns

  • 6 cloves garlic (skin off)

  • 15 slices ginger (skin on)

  • 3 coriander roots, or 8 coriander stems

  • 1 sprig spring onion (cut into chunks)

  • sauce: 

    2 tbsp (30ml) light soy sauce

  • 2 tbsp (30ml) oyster sauce

  • 1 tsp (5ml) dark soy sauce

  • 2 tsp sugar

  • 1 tsp (5ml) sesame oil

  • 1/2 cup (120ml) chicken stock or water
Log in to watch this premium content and more!
Don’t have an account yet?
Sign up with us now!
Recipe Courtesy of
Asian Food Network

Thai Prawns Vermicelli

Get ready for your neighbours to come knocking at your door because this dish produces such wonderful wafts of aroma that will get their mouths watering. The Prawn Vermicelli, a simple but popular staple dish from Thailand, is a big bang of umami due to the lethal combination of prawns and sauces. Slurp it up fresh from the stove with the silky smooth vermicelli!
Healthy
Healthy
No Milk
No Milk
No Nuts
No Nuts
Halal
Halal
Healthy
Healthy
No Milk
No Milk
No Nuts
No Nuts
Halal
Halal
  • Easy
  • 30 min
  • 10 min
  • 10 min
  • 5 steps
  • 14 Ingredients
  • Easy
  • 5 steps
  • 14 Ingredients
  • 30 min
  • 10 min
  • 10 min

Instructions

  1. Soak the glass noodles

    • Soak glass noodles in water (room temperature) for about 10 min to soften them.

  2. Prepare the prawns

    • Cut long the back of the prawns and remove the vein
    Prepare the prawns

  3. Prepare the sauce

    • Whisk together light and dark soy sauces, oyster sauce, sugar, sesame oil and chicken stock in a bowl.
    • Place the noodles and prawns in a shallow dish, and pour the sauce over this. Toss to coat and set this aside for about 5-8 min. Do toss the noodles and prawns occasionally so everything has a chance to marinate.

  4. Prepare the herb and spice mixture

    • Using a mortar and pestle, crush the peppercorns.
    • Add garlic and coriander roots and bash to crush them lightly.  Set this aside.
    Prepare the herb and spice mixture

  5. Fry the noodles

    • Heat a pan with a little oil.  Add the herb and spice mixture.  Fry for 30 secs then add ginger, and cook this over medium-low heat for a few minutes, until you can smell the aroma of the herbs, spices and ginger.
    • Add the prawns, noodles and all the sauce into the pan, putting the prawns on top.
    • Cover and cook this until the sauce starts to boil. Turn the heat down slightly and cook, covered for 3-4 min.
    • Give everything in the pot a good stir (the prawns do not have to stay on top anymore) and cover. Cook for another 3 min or until the prawns are cooked through.  If you find the water level is too low, add a little more water.
    • Turn off heat and add spring onion.  Cover to allow the residual heat to wilt the spring onion.
    Fry the noodles

    Get Some Cookware!

Plate and Serve!

Turn off heat and add spring onion. Cover to allow the residual heat to wilt the spring onion.

Plate and Serve!
Prev Recipe

Khao Tom Mud (Banana in Sticky Rice)

Next Recipe

Thai Milk Tea Cheesecake
Categories:

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 3 people

  • 80 g dried glass noodles

  • 8 - 10 prawns (heads on, legs, antennae removed) - You can substitute the prawns with squid rings, scallops and chicken.

  • 1/2 tsp black peppercorns

  • 1/2 tsp white peppercorns

  • 6 cloves garlic (skin off)

  • 15 slices ginger (skin on)

  • 3 coriander roots, or 8 coriander stems

  • 1 sprig spring onion (cut into chunks)

  • sauce: 

    2 tbsp (30ml) light soy sauce

  • 2 tbsp (30ml) oyster sauce

  • 1 tsp (5ml) dark soy sauce

  • 2 tsp sugar

  • 1 tsp (5ml) sesame oil

  • 1/2 cup (120ml) chicken stock or water

Nutrition

Serving Size: grams

Servings Per Recipe: 3

Chicken is tasty
Mala is spicy
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.