Home » Thailand Cooking » Kwaytiaow Pad Leemao Thalay – Rice Stick Noodles with Seafood and Basil Recipe

Kwaytiaow Pad Leemao Thalay – Rice Stick Noodles with Seafood and Basil Recipe

Kwaytiaow Pad Leemao Thalay - Rice Stick Noodles with Seafood and Basil Recipe

Kwaytiaow Pad Leemao Thalay – Rice Stick Noodles with Seafood and Basil Recipe

Kwaytiaow or flat rice stick noodles, Chinese in origin, are now enthusiastically enjoyed in most parts of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spices. This version is understandably popular in coastal areas where a wide variety of seafood is available.

Ingredients :

  • 1 lb (500 g) mixed raw or cooked seafood such as squid, prawns, fish, clams and mussels, cleaned and shelled
  • 3 tablespoons minced garlic
  • 2 tablespoons oil
  • 1 lb (500 g) fresh rice-flour noodles (kwaytiaow) or 10 oz (300 g) dried rice sticks soaked in boiling water for 5 minutes and thoroughly drained
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1/4 cup Thai basil leaves (horapa)
  • 2 red chilies, thinly sliced
  • Ground white pepper to taste

Method :

  1. Cut seafood into bite-sized pieces. Fry the garlic in 2 tablespoons oil in a large wok over high heat until golden brown. Add the seafood and stir-fry for a few minutes. Remove seafood from the wok and set aside.
  2. Stir-fry the noodles with soy sauce in the remaining oil for 2 to 3 minutes, then add the cooked seafood back to the wok. Mix well and add fish sauce, basil leaves and chilies. Stir, sprinkle with white pepper to taste and cook for a minute more.

Serves 6-8
Preparation time : 10 mins
Cooking time : 10 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Kanom jeen Nam Yaa – Rice Noodles with Coconut Fish Curry Recipe”