Thai Noodles With Seafood - cooking recipe

Ingredients

rice noodles (thick and white)
mixed seafood into bite-size pieces including
1/2 dozen prawns
scallops
squid
1 small fish fillet
mussels
basil leaves
3 birds eye chiles
2 tablespoons oil
2 tablespoons garlic, crushed
2 tablespoons light soya sauce
3 tablespoons fish sauce

Preparation

Cut 500g of mixed seafood into bite-size pieces, first removing any shells.
If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water.
Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.
Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.
In a frying pan or wok, heat 1 tablespoon of oil.
Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes.
Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes.
Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well.
Add the basil leaves and chillies and cook for 1 minute more, stirring.