YOU WILL NEED
450g vermicelli noodles
16 medium prawns, fresh or frozen
3 dsps sunflower oil
3 cloves garlic, crushed or chopped
200g pork neck, cut in fine strips
3 eggs, beaten
80g carrots, cut in fine strips
80g spring onions, sliced
100g bean sprouts
100g mixed peppers, sliced
30ml chicken stock, or water For the sauce 3 dsps sunflower oil
1 dsps red curry paste
1 stalk lemongrass, finely chopped
2 dsps peanut sauce
1 dsp chilli paste in oil
¼ tsp turmeric powder
1 dsp Madras curry powder
3 dsps soy sauce
1 tsp sugar
Soak the vermicelli noodles for 25 minutes in cold water until soft, and drain.
To make the sauce, bring a wok to a medium heat, add the oil, red curry paste and lemongrass and stir for two minutes, until there is a fragrance. Then add the peanut sauce, chilli paste in oil, turmeric powder, curry powder, soy sauce and sugar. Stir until they are mixed well and take off the heat.
Prepare the prawns, but leave the tails on.
Bring another wok to a medium heat, add the oil and garlic, stir until there is an aroma, then add the prawns and pork and cook for another minute. Add the eggs and stir. Add the noodles, mix well and follow with the sauce.
Toss in the vegetables (leave some beansprouts aside for garnishing) and cook for one minute.
Stir for another minute before adding the stock or water, pouring it around the edge of the wok in order to maintain the heat.
Continue to mix all the ingredients around the wok for one last minute. To serve, top with the remaining bean sprouts.