INGREDIENTS:

GARNISH:

PREPARING:

PEEL THE PRAWNS, DISCARDING THE HEADS, SHELLS AND REMOVING BLACK INTESTINAL TRACTS, IF ANY, AND SET ASIDE. SOAK THE NOODLES IN BOILING WATER FOR 2-5 MINUTES TO SOFTEN, THEN DRAIN THOROUGHLY HEAT THE OIL IN A LARGE WOK AND GENTLY FRY THE GARLIC UNTIL IT SMELLS FRAGRANT, THEN ADD THE PRAWNS AND STIR FRY FOR A COUPLE OF MINUTES, UNTIL THEY CHANGE COLOUR. SPRINKLE OVER THE SUGAR, FISH SAUCE. THEN POUR IN THE EGGS. ALLOW THE EGGS TO SET SLIGHTLY, THEN STIR AROUND TO COOK THROUGH. ADD THE DRAINED NOODLES AND COOK. STIRRING CONSTANTLY, FOR 2 MINUTES. PUT IN THE BEANSPROUTS, STIR WELL AND FRY FOR ANOTHER MINUTE UNTIL THE SPROUTS ARE JUST COOKED. SERVE THE NOODLES ON A IARGE PLATTER AND SCATTER WITH THE GARNISH INGREDIENTS EXCEPT FOR THE LIME OR LEMON WEDGES WHICH CAN BE ARRANGED AROUND THE EDGE OF THE PLATE.

INGREDIENTS:

MARINADE:

PREPARING:

CUT THE MEAT INTO PIECES ABOUT 2.5 CM WIDE AND 5 CM (2 INCHES) LONG. POUND OR BLEND THE SHALLOTS, GARLIC AND PALM SUGAR THEN COMBINE WITH OTHER MARINADE INGREDIENTS. MIX WITH THE PORK AND LEAVE FOR AT LEAST 1 HOUR. MAKE THE SAUCE BY POUNDING AND BLENDING THE SHALLOTS, CHILIES, LEMON GRASS AND GARLIC TO A FINE PASTE. FRY GENTLY IN OIL FOR 3 - 4 MINUTES, THEN ADD THE COCONUT MILK GRADUALLY, STIRRING WELL. MIX IN THE GROUND PEANUTS OR PEANUT BUTTER AND ADD ALL OTHER SAUCE INGREDIENTS. SIMMER OVER LOW HEAT FOR 2 MINUTES, THEN PUT INTO A BOWL AND ALLOW TO COOL. THREAD THE MEAT ONTO BAMBOO SKEWERS PREVIOUSLY SOAKED IN WATER (TO PREVENT THEM CATCHING FIRE) AND COOK OVER A FIRE FOR 2 - 3 MINUTES ON EACH SIDE. SERVE HOT WITH PEANUT SAUCE AS A DIP.

INGREDIENTS:

TAMARIND PASTE: CHIANGMAI CURRY;

PREPARING:

PUT ALL THE INGREDIENTS FOR THE PASTE TOGETHER AND POUND USING A PESTLE OR LIQUIDIZE FOR ABOUT 10 MINUTES UNTIL THE PASTE IS SMOOTH. PUT THE PORK, OR CHICKEN, INTO A BOWL ALONG WITH THE PASTE, FISH SAUCE, PALM SUGAR AND CHIANG MAI CURRY AND MIX WELL. LEAVE FOR 20 MINUTES OR OVERNIGHT. PUT THE OIL INTO A WOK AND FRY THE CHICKEN AND MARINADE FOR ABOUT 4-5 MINUTES UNTIL THE PASTE IS BROWN. THEN ADD THE WATER AND BRING TO THE BOIL. ADD THE PEANUTS, GINGER AND TAMARIND JUICE AND COOK FOR 20 MINUTES UNTIL THE SAUCE IS THICK.