Ingredients (serve 4):
250g ALCE NERO spaghetti (cooked to packet instructions and drained; toss in some ALCE NERO extra virgin olive oil),
5 tbsps ALCE NERO extra virgin olive oil,
3 cloves garlic(chopped), 300g chicken meat (sliced and marinated with 1 tsp corn flour, fish sauce, sugar & chilly flakes),
100 g prawns (marinated with 1 tsp sugar),
50g tamarind paste + 100ml water (sieved),
4 stalks chilli padi (sliced),
2 tbsps brown sugar to taste
1 tsp chicken stock granules,
2-3 Tbsps fish sauce or to taste, 150g beansprouts,
50g‘kuchai’ chives (cut into 2cm lengths)
Garnishing:
50g peanuts (coarsely chopped), 50g mint leaves, 50g coriander leaves, chilly flakes & sliced lime.
Method:
Heat ALCE NERO extra virgin olive oil in a wok, sauté the chopped garlic until fragrant adding the marinated chicken meat and prawns.
Add the tamarind juice, brown sugar, chicken stock granules, chilly padi and fish sauce.
Return the cooked ALCE NERO spaghetti into the wok, adding lastly the chives and beansprouts. Adjust salt & sugar to taste, turning off heat.
Top with garnishing ingredients, squeeze in the lime juice before serving.
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