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Increase heat, add Chinese sausage and stir-fry for another 2 minutes. • Add prawns and stir-fry for another 2 minutes. Add sauces, salt, pepper and bean sprouts. Mix well and stir-fry for 2 minutes. • Add noodles and stir-fry for 2–3 minutes or until noodles are well coated. Transfer to a serving dish and serve immediately. SEAFOOD 57 linguine with tuna and tomato salsa Ingredients Linguine Canned tuna flakes SEAF OOD Serves 4 Method 1 300 g (13 /2 oz) 250 g (9 oz) Salsa Cherry tomatoes 250 g (9 oz), halved Red onion 1, sliced Chopped fresh parsley 5 Tbsp Chopped fresh basil 5 Tbsp Olive oil 3 Tbsp Garlic 1 clove, peeled and minced Salt to taste Ground black pepper to taste 58 With the convenience of canned tuna, this healthy dish can be effortlessly put together in less than 15 minutes.

SEAFOOD 59 chilli rice noodles with fish cakes These spicy fish cakes are a simple version of the Thai fish cakes that are enjoyed as everyday snacks in Thailand. Serve as a filling appetiser or a light lunch. Serves 4 Ingredients Method Rice sticks 200 g (7 oz) White-fleshed fish fillet (cod or grouper) 500 g (1 lb 11/2 oz), roughly chopped Red chilli 1, chopped Ginger 1-cm (1/2-in) knob, peeled and grated Lemon grass 1 stalk, minced 1 Salt /2 tsp Egg whites 2 Thai fish sauce 1 Tbsp Chopped coriander leaves (cilantro) 3 Tbsp Sping onion (scallion) 1, sliced Cooking oil 60 ml (2 fl oz / 1/4 cup) Cucumbers 2, seeded and julienned • Prepare dipping sauce.

Heat oil in a large frying pan over medium heat. Sauté onion and garlic for 5 minutes or until onion is soft and translucent but not brown. • Add courgette, stock, coriander, salt, pepper and chilli flakes and cook for 10 minutes, stirring occasionally. Remove from heat and add to linguine. Toss and mix well. 1 Tbsp 1 tsp 1 tsp 1 tsp • Transfer to 4 serving plates or bowls and serve immediately with freshly grated Parmesan cheese, if desired. V E G E TA R I A N 39 pad thai with tofu Ingredients Cooking oil Firm bean curd Shallots Garlic Carrot Serves 4 Method 1 60 ml (2 fl oz / /4 cup) 300 g (10 oz), cubed 5, peeled and thinly sliced 3 cloves, peeled and finely chopped 1, peeled, halved lengthways and thinly sliced diagonally Red capsicum (bell pepper) 1, white pith removed and thinly sliced Eggs 2, lightly whisked Rice sticks 250 g (9 oz), soaked in water to soften and drained Bean sprouts 100 g (31/2 oz) Chinese cabbage 1/4 head, cored and shredded Fresh coriander leaves (cilantro) 6 sprigs Unsalted peanuts 2 Tbsp, crushed Lime 1, cut into wedges Sauce Sweet soy sauce Tamarind concentrate Lime juice Chopped palm sugar Pad Thai with Tofu, is an economical and scumptious noodle dish that is sold by food hawkers in Thailand.

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