• 150 grice noodles
• 3–4small shallots, finely chopped
• 15dried red bird’s-eye chilies, seeded
• 0,5 tspshrimp paste
• 25 clcoconut milk
• 1 tbsppalm sugar or brown sugar
• 1,5 tspTamarind purée (see page 83)
• 0,5 tspsalt
• 10raw prawns, peeled and deveined
• Selon goûtblack pepper
• Selon goûtraw or steamed vegetables, such as cucumber, bean sprouts and yardlong beans

Préparation

1. 1Soak the noodles in water for 10 minutes, or prepare them according to the package instructions. Drain and set aside.
2. 2Finely pound the shallots and chilies in a mortar. Add the shrimp paste and pound again.
3. 3Bring the coconut milk to a boil in a saucepan over medium heat. Add the chili paste, stir and boil for 2 minutes. Add the sugar, tamarind, salt and a pinch of black pepper. Mix well and bring back to a boil. Add the prawns and cook for 1–2 minutes, until they turn pink. Add the noodles and stir for 3–4 minutes, until they are cooked, the sauce has dried out and everything is well combined. If the sauce becomes too dry before the noodles are fully cooked, add a little water. Serve with raw or steamed vegetables.