I am back in Singapore for my annual reunion with my family in Singapore and has been travelling a bit in Germany before that, so my apologies for the lapse in posting. This dish is one of my favourite take-out item in a local Thai restaurant in Lund because it's the spiciest item they have and it taste quite decent in my opinion. As usual, it's always easier to cook at home because not only is it cheaper, but you can choose to have healthier options (like use less oil, more vegetables etc). I think I came pretty close to recreating it, but of course, while I'm in Singapore, it would be in one of those Thai restaurant I will be ordering it!
One thing to note is the liberal use of Maggi sauce (as pictured) by most Thai restaurants in Sweden I think, so if you don't manage to get this sauce, just season it accordingly to your taste with other sauces mentioned in the recipe.
Ingredients (Serves 2)
Handful of glass noodles, soaked in cold water to soften
1 bouquet of broccoli, cut into florets
1 bowl of bean sprouts
1 medium size onion, sliced
1 clove of garlic, minced
2 chili padi, sliced
10-12 pieces of prawns
oyster sauce to taste
dark soy sauce to taste
maggi sauce to taste
- First, blanched the broccoli in slightly salted water until just about done, drained and set aside.
- Beat the eggs and fry them golden brown like omelets and sliced them up using the spatula into small pieces, remove from the pan and set aside.
- Using the oil left from frying the omelets about 2-3 tablespoons, fry the onions, garlic and chilli until fragrant before adding the prawns to fry until slightly pink.
- Add in about 400ml of boiling water and season with oyster sauce and dark soy sauce to taste.
- Add in the drained glass noodles and let it soaked up the sauce while stirring it to make sure it is coated evenly.
- Season with some Maggi sauce, then add in the omelet pieces, broccoli and bean sprouts when it's about ready and mix well until the sprouts are slightly wilted.
- Serve hot and enjoy!