Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets
75g shallot (sliced)
3 cloves garlic (chopped)
300g squid (cleaned and cut into rings)
200g prawn (shelled and deveined)
220g glass noodle
1 stalk coriander (chopped)
Sauce ingredients (mixed well):
6 red bird’s eye chillies (diced)
70ml lime juice
6 tsp sugar
1 tsp salt
2 tbsp Thai fish sauce
75g shallot (sliced and deep-fried)
70g dried shrimp (stir-fried till fragrant and chopped)
80g peanut (toasted, skinned and pounded)
- Rub prawns with a little salt and rinse. Cut into halves lengthwise and devein. Set aside.
- Soak glass noodle for 3 to 4 hours and drain thoroughly.
- Heat up some oil in a wok, saute shallot slices and chopped garlic till fragrant. Add in squid rings and prawns, stir-fry till cooked.
- Add in glass noodle and sauce ingredients, stir-fry evenly. Remove from heat and sprinkle chopped coriander over, mix evenly. Dish up and sprinkle garnishing over. Serve.