Place the oil in a wok, heat and stir fry the coriander root, ginger,
pepper and onion. When fragrant, remove from the wok and place in a mixing
bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
noodles until well coated, and then add the prawns and toss well once
again.

Divide the noodles and prawns into four individual portions; place each
portion in a lidded cup, and close the lids. Place the cups on a baking
tray and bake at 460 degrees F. until the prawns are done (about 10
minutes).

Serve hot with fresh vegetables, such as tomatös and spring onions.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.

Stichworte: Thai, Shellfish, Pasta