Crispy Noodles with Lime Pickle
|Cellophane noodles||7 Ounce (220 Gram)|
|Fresh red chilies||6 Small, finely sliced|
|Shallots||4 , finely chopped (Use Red Or Golden Variety)|
|Fresh coriander leaves||1 Ounce, chopped (30 Gram)|
|Fresh basil leaves||1 Ounce, chopped (30 Gram)|
|Roasted shrimp paste||1 Tablespoon|
|Peanut oil||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|For lime pickle|
|Limes||4 , sliced|
|Shallots||6 , sliced (Use Red Or Golden Variety)|
|Water||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Brown sugar||3 Ounce (1/2 Cup, 90 Gram)|
|Vinegar||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Black mustard seeds||1 Tablespoon|
1. To make pickle, place limes, shallots, salt and water in a saucepan and cook, stirring occasionlly, over a medium heat for 10-15 minutes or until limes are tender. Stir in sugar, vinegar, fish sauce and mustard seeds and simmer, stirring frequently, for 30 minutes or until pickle is thick. Serve immediately or pour into a sterilised jar, seal and store in the refrigerator.
2. Place noodles in a bowl, pour over boiling water to cover and stand for 10 minutes or until soft. Drain well. Add chillies, shallots, coriander, basil and shrimp paste (if using) to noodles and mix well.
3. Heat oil in a large frying pan over a medium heat, place small handfuls of noodle mixture in pan, shape into a rough round and flatten with a spatula. Cook for 3-4 minutes each side or until golden and crisp. Drain on absorbent kitchen paper and serve with pickle.