Prawns with garlic
Gung Krathiam Prig Thai

500 g (1 lb) glass noodles
500 ml (16 fl oz) chicken soup stock
2 tb oyster sauce
5 tb soy sauce
1/2 ts sugar
1/2 tb sesame oil
60 g (2 oz) bacon
250 g (8 oz) prawns, peeled
1 clove garlic
pepper
1 ts butter
1 coriander stalk



Takes 30 minutes

Soak glass noodles in warm water for ten minutes and drain. Cut glass noodles with a pair of scissors into small pieces (this way they are easier to mix with other ingredients later).
Bring to boil chicken soup stock, oyster sauce, 2 tablespoons soy sauce, sesame oil and sugar.
Dice bacon. Chop coriander and garlic.
Fry bacon in a big pot. Add prawns, garlic and pepper and stir.
Add noodles and butter and the rest of the soy sauce. Add chicken soup stock.
Bring to boil for five minutes.

Takes 25 minutes

Peel garlic and chop.
Wash prawns and mix with garlic.
Wash soy beans sprouts and mushrooms. Cut mushrooms into halves.
Heat oil in a wok or a pan and stir-fry soy bean sprouts. Add soy sauce and take out of the pan.
In a wok or a pan heat oil and add prawns and mushrooms. Add fish sauce, oyster sauce, sugar, soy bean sprouts and stir.

1. Wash chicken.
2. Peel garlic and chop.
3. Marinade chicken with garlic, honey, soy sauce and chilli paste for 6-12 hours.
4. Grill chicken in a baking dish at 200 ° (370 F) for 30-40 minutes.