Fry in wok and toss through noodles
Stir fry with chopped vegetables.
Use as a marinade for fish or poultry Infuse into coconut milk or tamarind water to make a sauce
Spread over beef or lamb and barbeque or grill Mix with chopped prawns, crab or fish, wrap in spring roll pastry and fry
1 tablespoon Chrsitine Manfield Chilli Lemongrass Stir Fry Paste
1 teaspoon fish sauce 2 tablespoons water
1 tablespoon sweet soy sauce/kecap manis
1 packet fresh rice noodle sheets, cut into thick ribbons
50gr baby spinach leaves
200gr cooked chicken, shredded 2 tablespoons
Thai basil leaves
2 tablespoons coriander leaves
Heat a wok and dry-fry paste for 1 minute, or until fragrant. Add fish sauce, water and soy sauce and toss to combine. Add rice noodles and toss over high heat to coat noodles with paste. Cook for 1 minute, or until noodles begin to soften. Add spinach, chicken and basil and continue to toss over high heat for 1 minute, or until chicken is heated through. Remove from heat and add coriander leaves. Taste and, if necessary, adjust seasoning.
Gluten free, contains no genetically modified ingredients, no artificial colours, flavours or preservatives added.