Try something different for dinner with this fiery dish.
Using a mortar and pestle, mince all the hard ingredients first – start with galangal, then lemongrass, followed by krachai and chillies.
Once minced, add garlic and mix it up with the pestle.
Add all the remaining ingredients and oil if necessary to ensure a fine paste.
Alternatively, you can mix all these ingredients together with a food processor.
Heat oil in wok at medium heat.
Add egg and scramble for around 30 seconds.
Add chilli paste.
Add choice of meat along with hokkien noodles and cook for a minute.
Once the noodles are cooked, add oyster sauce, fish sauce and vegetables. Toss for another minute.
Add fresh chillies and Thai basil leaves and toss for another 30 seconds.
Exclusive recipe from P'Nut Street Noodles - the first street noodle restaurant in Australia to use authentic sauce bases that are made from scratch in Thailand with quality asian ingredients. The soil and growing conditions of P’Nut sauces' fresh ingredients produce flavours that are uniquely asian. For example, galangal, krachai roots, kaffir lime, ginger and chilli come in different varieties and are grown in different ways in Asia compared to Australia, producing different flavours. These authentic sauces are then combined with Aussie produce and proteins to deliver exceptional dishes. There are 11 restaurants across Brisbane, Sydney and Sunshine Coast providing a real Asian street food experience - authentic food, people, recipes and atmosphere.
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