I love the flavor of Thai style chili flakes. It’s smoky and fiery hot. We use it in our cooking and as condiment. To make Thai chili flakes, we have to roast dried red chilies in a hot pan until they turn slightly dark. The process is excruciating because the scent of the chilies spread in the air. It burns your skin and makes you sneeze like crazy. Then, the more horrifying part, grinding the chilies into chili flakes. You can do this the fun way or… the easy way. The fun way is a traditional way i.e. pounding the chili in a mortar. The easy way is using food processer. Finally, the result is a jar of chili flakes that burns so bad, and I don’t want to live without it.
Today I put a heap tablespoon of chili flakes on the steamy hot Noodle with Prawns. I also added sugar, vinegar and fish sauce. I think I cried while eating this… and It was so good.
Noodle with Prawns and Chili Flake
200 gm dried rice noodle- soaked in water for 15 minutes
250 gm prawns- peeled and deveined
2 bok choy- sliced into 2 inches long
3 cloves garlic
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp vinegar
1 tbsp light soy sauce
2 tsp ground white pepper
1 tbsp oil
Chili flakes for garnishing
In a large pot, bring water to boil and blanch the noodle for 1 minute and drain. Keep aside.
In a big wok or nonstick pan, heat oil and sauté garlic until aromatic.
Add prawns and stir until they turn pink.
Add bok choy and stir for 10 seconds or so.
Add noodle and season with oyster sauce, light soy sauce, sugar and ground white pepper. Stir for a minute. Serve hot with chili flakes on top.