Stir Fried Spicy Vermicelli with Prawn (Woon-Sen Pad Khee-Mao Koong)

Inspired by my dieting, I found that using glass noodles made of "Mung beans" are lower in calories and rich in protein.  This is a lovely spicy dish that always fills my stomach without needing rice.  This combination with the fresh chilli gave me loads of energy.  I hope it will do the same for you....@^_^@

  • 5 prawns, shelled and deveined.
  • 100 grs. glass noodles, soaked in water for 20 minutes and cut in half.
  • 6 tbsp chicken stock
  • 2 tbsp vegetable oils.
  • 30 grs. onion, thinly sliced.
  • 30 grs. baby corn, slant cut.
  • 30 grs. sweet chili, thinly sliced
  • 25 grs. bell pepper, slant cut
  • 5 grs. fresh green peppercorns, break off the stem
  • 1 large kaffir lime leaf, shredded
  • 10 holy basil leaves
  • 2 gloves garlic
  • 5 bird's eye chilli
  • 1 red chili pepper
  • 2 shallots
  • 1/4 tsp. shrimp paste
  • 1/2 tbsp sugar
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1/2 tbsp fish sauce
  1. In a motar, finely pound garlic and shallots followed by red chili pepper, bird's eye chili, and pound roughly and add shrimp paste.
  2. In a wok, add vegetable oil over medium heat.
  3. Add pounded mixture and saute until the aroma develops.
  4. Add prawns and chicken stock along with all prepared vegetables.
  5. Add sugar, oyster sauce, light soy sauce, fish sauce
  6. Followed by glass noodles, green peppercorns, and holy basil leaves.
  7. Quick saute until glass noodles are cooked then take off the heat.
  8. Place in a serving plate and serve hot.