Ba-Mi are wheat flour noodles, usually made with egg. Stalls specializing in Ba-Mi can be found all over Thailand. Noodle dishes like this are usually eaten as a snack. Serve with sliced chilies in fish sauce, dried chili and white sugar for seasoning.
Ingredients: (Serves 4)
- 8 raw prawns (shrimp)
- 2 squid tubes
- 250 g (9 oz) egg noodles
- 1 tablespoon vegetable oil
- 4 Asian shallots, smashed with the side of a cleaver
- 4 spring onions (scallions), cut into lengths and smashed with the side of a cleaver
- 2 cm (¾ inch) piece of ginger, finely shredded
- 2 garlic cloves, finely sliced
- 1 tablespoon preserved cabbage, rinsed and chopped (optional)
- 4 scallops, cut in half horizontally
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- Small handful holy basil leaves
Method:
Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly (leave each prawn joined along the base and at the tail, leaving the tail attached).
Open out the squid tubes and score the insides in a criss-cross pattern. Cut the squid tubes into squares.
Cook the egg noodles in boiling water, then drain and rinse.
Heat the oil in a wok and add the shallots, spring onions, ginger, garlic and cabbage and stir-fry for 2 minutes.
Add the prawns, squid and scallops one after the other, tossing after each addition, and cook for 3 minutes.
Add the oyster and soy sauces and noodles and toss together.
Add the fish sauce and holy basil and serve.
Based on 2 Review(s)