SIAM NOODLES RECIPES

Steps:

• Heat oil in a wok, add tofu and fry over medium heat for 2 minutes each side or until crisp. Drain on absorbent paper, cool and cut into 2cm cubes. Set aside.
• For chilli spice paste, coarsely chop chillies and place in a food processor or mortar. Add shallot, garlic, belacan and process or pound to a fine paste. Heat oil in a wok or large frying pan and fry paste with dried shrimp for 10-15 minutes or until aromatic and oil rises to the surface, then add sugar and 1 tsp salt. Divide mixture into three and set aside.
• For tamarind sauce, combine one third of chilli spice paste, onion, yellow bean sauce and coconut milk in a saucepan and stir over medium heat until simmering. Add tamarind water and cook for 5-10 minutes. Add sugar and salt to taste, then cook for 3-5 minutes or until slightly reduced. Keep warm.
• Cook half the remaining paste, prawns, bean sprouts and half the chopped chives in a wok or large frying pan for 30 seconds. Add 2 cups of hot water, bring to the boil, add noodles and stir to combine.
• Divide noodles among bowls, pour over some hot sauce, top with eggs, tofu, chillies, lime wedges and remaining chives. Serve remaining paste and sauce passed separately.

Steps:

• Heat oil in a wok, add tofu and fry over medium heat for 2 minutes each side or until crisp. Drain on absorbent paper, cool and cut into 2cm cubes. Set aside.
• For chilli spice paste, coarsely chop chillies and place in a food processor or mortar. Add shallot, garlic, belacan and process or pound to a fine paste. Heat oil in a wok or large frying pan and fry paste with dried shrimp for 10-15 minutes or until aromatic and oil rises to the surface, then add sugar and 1 tsp salt. Divide mixture into three and set aside.
• For tamarind sauce, combine one third of chilli spice paste, onion, yellow bean sauce and coconut milk in a saucepan and stir over medium heat until simmering. Add tamarind water and cook for 5-10 minutes. Add sugar and salt to taste, then cook for 3-5 minutes or until slightly reduced. Keep warm.
• Cook half the remaining paste, prawns, bean sprouts and half the chopped chives in a wok or large frying pan for 30 seconds. Add 2 cups of hot water, bring to the boil, add noodles and stir to combine.
• Divide noodles among bowls, pour over some hot sauce, top with eggs, tofu, chillies, lime wedges and remaining chives. Serve remaining paste and sauce passed separately.