Thai Prawns with Colorful Fried Noodles

Preface:

1. In the street kitchens, all ingredients are already prepared and the cook reaches into the appropriate bucket with a skimmer and puts the ingredients in the wok. Due to the temperature, the shrimp are usually pre-cooked. The recipe presented is a restaurant variant.
2. Chop the pasta slices up a little and add the pieces to the boiling salted water. After two and a half minutes, strain the pasta, drain well and spread out on a fresh tea towel.
3. Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash them all again. Cut each shrimp on the back with a small pair of scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.
4. Cap the onions and 2 cloves of garlic at both ends, peel and chop coarsely. Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash the carrot, cap at both ends and peel. Scrape off the appropriate amount with a coarse rasp.
5. Wash the red peppers and cut diagonally into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Wash the kai-lan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks crosswise into thin rolls. Halve large leaf halves lengthways and quarter them crossways, cut smaller ones in half and, with very small leaves, only separate the petiole and use the leaf as a whole. Store leaves and stem rolls separately.
6. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains in place, discard the stem. Cut the snow peas at both ends, pulling off the threads on both sides. Halve the pods diagonally.
7. Mix all the ingredients for the sauce. Mix the unsalted butter with 4 pressed garlic cloves and the chicken stock to the garlic butter.
8. Let the garlic butter melt in the wok over the highest heat. Add the prawns and stir-fry until they turn pink. Take out of the wok immediately and keep it warm.
9. Heat the wok again, add the sunflower oil and let it get hot. Add ginger, carrots, onions and garlic and roast until the onions are translucent. Add the red peppers, the chillies and the Kai-lan rolls. Pan stir for 1 minute, then add the snow peas and kai lan leaves and stir fry for another minute. Take the vegetables out of the wok and fry the noodles in it for 3 minutes, then add the vegetables again and mix briefly. Drizzle the sauce over the pasta and stir-fry until the liquid is absorbed. Place on the serving plates together with the prawns, garnish and serve.

Attachment:

1. Sweet and sour hot sauce, Thai Art No. 3: https://www./rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html