Thai shrimp with colorful fried noodles

Ingredients for 2 servings:

• 120 g Chinese egg noodles made from wheat flour (bakmi)
• 16 shrimp(s), fresh or frozen, approx. 13 cm long
• 6 small onions, red
• 2 medium-sized garlic cloves, fresh
• 10 g ginger, diced, fresh or frozen
• 40 g carrot(s)
• 2 Pepper, red, long, mild
• 2 stalks of Kailan (Chinese broccoli)
• 2 small chili peppers, green, fresh or frozen
• 12 sugar snap peas, fresh
• 2 tbsp sunflower oil
• 2 tbsp Arak Masak
• 1 tsp sweet and sour hot sauce, Thai style No. 3, see instructions for link
• 4 tbsp coconut water
• 1 tbsp orange juice
• 1 tbsp light fish sauce (kecap ikan)
• 1 tsp chicken broth powder
• 2 slices of carrot
• n. B. flowers and leaves
• 20 g butter, unsalted
• 2 medium-sized garlic cloves
• ½ tsp chicken broth powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A typical, delicious street food that comes from the wok to the table in just a few minutes.

At street food stalls, all the ingredients are already prepared, and the chef reaches into the appropriate buckets with a slotted spoon and adds the ingredients to the wok. Due to the temperature, the shrimp are usually pre-cooked. This recipe is a restaurant version. Break up the noodle sheets slightly and add the pieces to boiling salted water. After two and a half minutes, drain the noodles, let them drain well, and spread them out on a fresh tea towel. Wash the fresh shrimp or thawed frozen shrimp. Twist the heads off all of them and wash them all again. Cut each shrimp open down the back with small scissors, down to the last segment. If desired, leave this segment and the tail, peel off the chitin shell, removing the black intestine, and pull the body out of the last segment. Trim both ends of the onions and two garlic cloves, peel them, and roughly chop them. Wash and peel the fresh ginger, then cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Weigh the frozen product and let it thaw. Wash the carrot, trim both ends, and peel. Grate the appropriate amount using a coarse grater. Wash the red chili pepper and cut diagonally into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Wash the kailan, separate the leaves from the stem, and discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks crosswise into thin rolls. Halve large leaf halves lengthwise and quarter crosswise, halve smaller ones, and for very small leaves, only remove the leaf stalk and use the leaf whole. Keep the leaves and stem rolls separate. Wash the small, green chili peppers and cut them crosswise into thin slices. Leave the seeds and discard the stem. Trim both ends of the snow peas, removing the strings on both sides. Halve the pods diagonally. For the sauce, combine all the ingredients. Mix the unsalted butter with 2 squeezed garlic cloves and the chicken stock to make garlic butter. Melt the garlic butter in a wok over high heat. Add the prawns and stir-fry until they turn pink. Remove the prawns from the wok immediately and keep warm. Return the wok to the heat, add the sunflower oil, and let it heat up. Add the ginger, carrots, onions, and garlic and fry until the onions are translucent. Add the red peppers, chilies, and kai lan rolls. Stir-fry for 1 minute, then add the snow peas and kai lan leaves and stir-fry for another minute. Remove the vegetables from the wok and stir-fry the noodles for 3 minutes, then add the vegetables back in and mix briefly. Drizzle the sauce over the noodles and stir-fry until the liquid is almost absorbed. Arrange the noodles and vegetables along with the shrimp on serving plates, garnish, and serve. The recipe for Sweet, Sour, and Hot Sauce, Thai Style No. 3, can be found here: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html