handful of Thai rice noodles
110 g/¼ lb of minced pork - seasoned
1 teaspoon of dried shrimp
1 clove of garlic -sliced
1 red chilli - chopped
1 tablespoon of nam pla (fish sauce)
225 g/½ lb of beansprouts
570 ml/1 pint of chicken stock
handful of fresh coriander - chopped

METHOD

Place the noodles and beansprouts in boiling water for 6/8 seconds before adding to a serving bowl. In a saucepan heat the mince, garlic and chilli together before adding the dried shrimp and heat through for a few seconds. Add the stock and the nam pla. Serve hot on top of the noodles and beansprouts with a handful of coriander.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS