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Fried clams with Thai noodles
Cooks In35 minutes
DifficultyNot too tricky
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
- 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 kaffir lime leaves
- 1 tablespoon rice vinegar
- 2 teaspoons fish sauce
- 2 limes
By Pete Begg
- 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.