Fried clams with Thai rice noodles

Name: Fried clams with Thai rice noodles
Total time: 35 min
Yield: 4
Cuisine: thai
Ingredients: 1 kg clams from sustainable sources; 220 g Thai rice noodles; 5cm piece of galangal or ginger; 1 shallot; 6 red Bird’s eye chillies; ½ a bunch of fresh coriander; olive oil; 2 tablespoons Thai red chilli paste; 3 lime leaves; 1 tablespoon rice vinegar; 2 teaspoons fish sauce; 2 limes

Dairy-freedf

“Think of this as a Thai-inspired spaghetti vongole! ”

Serves 4

Cooks In35 minutes

DifficultyNot too tricky

Jamie Magazine Seafood Mains Quick fixes

Nutrition per serving

Calories 209 10%
Fat 4.3g 6%
Saturates 0.5g 3%
Sugars 1.6g 2%
Protein 32.2g 64%
Carbs 8.6g 3%

Of an adult's reference intake

Jamie Magazine

By Pete Begg

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Ingredients

1 kg clams , from sustainable sources
220 g Thai rice noodles
5cm piece of galangal or ginger
1 shallot
6 red Bird’s eye chillies
½ a bunch of fresh coriander
olive oil
2 tablespoons Thai red chilli paste
3 lime leaves
1 tablespoon rice vinegar
2 teaspoons fish sauce
2 limes

Tap For Method

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Jamie Magazine

By Pete Begg

Tap For Ingredients

Method

First wash your clams well under cold running water, throwing away any that are not tightly closed. Drain in a colander and put to one side.
Prepare the noodles according to the packet instructions, but cook for only half the listed cooking time. Set aside.
Peel and finely slice the galangal or ginger and the shallot, then deseed and finely slice the chillies. Pick the coriander leaves and finely chop the stalks.
Find a wide saucepan – big enough to hold all the clams and noodles together comfortably – and place it over a medium heat.
Add a splash of oil and fry the chilli paste for a few seconds, until the oil turns red, then add the galangal, chillies, shallots and coriander stalks and cook for 2 to 3 minutes, or until the shallots soften.
Add the clams and lime leaves, fry for a few seconds, then add the vinegar and 2 tablespoons of water.
Pop the lid on and cook over a high heat for 2 to 3 minutes, shaking the pan every now and then, until all the clams have opened.
Take the pan off the heat and stir in the noodles. Stir in the clams, add a splash of fish sauce and the juice from 1 lime, then cover with a lid and leave for a couple of minutes.
Divide among bowls and serve with coriander leaves and lime wedges.