A good combination of noodles and bean sprouts, gluten-free and tasty. I used brown rice vermicelli, but the recipe calls for sen lek, or flat rice noodles. I didn’t have the right ones, but this works just fine. A one-pot meal, or you can use as a side dish
Thai noodles with hard-boiled egg and dried shrimp
1 tbs coconut oil
1 garlic clove, finely chopped
3-4 oz/90-100 g dried noodles
generous 1/2 cup/1 oz/30 g fresh bean sprouts (or as much as you want really!)
1 oz/30 g dried shrimp
1 tbs fish sauce
1 tsp palm or caster sugar
1 tbsp chopped roasted peanuts
1 hard-boiled egg
1 spring onion, diagonally sliced
Heat the oil in a small pan and quickly fry the garlic until golden brown, taking care it doesnt burn. Remove from heat and set aside.
Boil up some water in a saucepan and cook the noodles until ready (check instructions – or you can simply soak them in a bowl with boiling water until soft, as I do), remove and put in a bowl. Repeat for bean sprouts (10 seconds) and the dried shrimps (10 seconds). Place all in the bowl.
Pour over the garlic and oil mixture. Add the fish sauce, sugar and peanuts and mix everything well. Turn out onto a flat-ish dish and garnish with the egg and spring onion.