Fried Clams With Thai Rice Noodles Recipes

FRIED CLAMS WITH THAI RICE NOODLES

Steps:

• First wash your clams well under cold running water, throwing away any that are not tightly closed. Drain in a colander and put to one side.
• Prepare the noodles according to the packet instructions, but cook for only half the listed cooking time. Set aside.
• Peel and finely slice the galangal or ginger and the shallot, then deseed and finely slice the chillies. Pick the coriander leaves and finely chop the stalks.
• Find a wide saucepan - big enough to hold all the clams and noodles together comfortably - and place it over a medium heat.
• Add a splash of oil and fry the chilli paste for a few seconds, until the oil turns red, then add the galangal, chillies, shallots and coriander stalks and cook for 2 to 3 minutes, or until the shallots soften.
• Add the clams and lime leaves, fry for a few seconds, then add the vinegar and 2 tablespoons of water.
• Pop the lid on and cook over a high heat for 2 to 3 minutes, shaking the pan every now and then, until all the clams have opened.
• Take the pan off the heat and stir in the noodles. Stir in the clams, add a splash of fish sauce and the juice from 1 lime, then cover with a lid and leave for a couple of minutes.
• Divide among bowls and serve with coriander leaves and lime wedges.

SPICY ASIAN-STYLE NOODLES WITH CLAMS

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
• Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.