I got the inspiration to create this dish from my Mom’s amazing fishball noodle soup. Its so comforting and reminds me of hot evenings spent sampling street food on the streets of Bangkok. I loved the dish so much that my Mom called her Thai friend to teach her how to cook it. Unfortunately as neither my local Sainsbury’s nor Waitrose sells Thai fish balls here in the UK, I have created this dish using mussels instead. I have also adapted the recipe using Thai beer for additional layer of flavour, making this a refreshing dish. I hope you enjoy it too.
A large sauce pan with a lid and a medium sauce pan.
Ingredients Serves 4:
1. 1 kg fresh mussels
2. 2 tbsp. groundnut oil
3. 30g ginger, peeled and sliced into matchsticks
4. 2 cloves of garlic, grated or finely chopped
5. 1 small shallot, finely chopped
6. 1 red birds eye chilli finely chopped (deseed chilli to lessen heat)
7. 2 stalks of lemon grass, finely chopped
8. 150ml Thai Beer
9. 300 ml Coconut milk (tin)
10. 4 tbsp. fish sauce
11. 2 tsp. palm sugar
12. Pinch of Ground white pepper
13. 250g dried egg noodles (use fresh ones if available)
14. Pinch of salt
15. 2 tsp. groundnut oil
16. Handful of coriander, finely chopped
17. Handful of sweet holy basil, torn
18. 2 spring onions, chopped
For the Egg Noodles:
1. On a medium size sauce pan, over a medium heat, boil some water with a pinch of salt and some oil.
2. Once the water starts boiling add your egg noodles. (Follow your egg noodles packet instructions) as some dried egg noodles takes longer cooking time.) Once cooked, drain and set aside.
3. Wash and clean your mussels on a cold running water, for mussels that are open or slightly open, tap them lightly and if they do not close discard them.
4. On a large pan, over high heat add 2 tbsp. of groundnut oil, ginger, garlic, shallots, chilies and lemon grass, sauté for 1 minute or until fragrant.
6. Leave to cook for 5 minutes gently shaking the pan a few times. Once the mussels have all opened, remove from heat, stir in some of your garnish herbs and add the egg noodles. Toss the noodles with the mussels.
7. Garnish with some chopped coriander, sweet holy basil and spring onion.