Thai Noodles With Seafood 2 lb mixed seafood 1/4 cup basil leaves 3 bird's eye chiles chopped 2 tablespoon garlic minced 2 tablespoon oil for frying 1 tablespoon fish sauce 2 tablespoon soy sauce lite This recipe is very simple, very fast and very good. The fresh rice noodles, thick and white, can be found in the refrigerator cabinet of any good Asian grocery store. Any decent fishmonger will be happy to serve you with half a dozen prawns, a few scallops, some squid, a small fillet of fish, a handful of mussels or any other combination that appeals to you. Cut the 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 chilies. In a frying pan or wok, heat 1 tablespoon of oil. Brown 2 tablespoons of crushed garlic and sauté 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 sauté 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 chilies and cook for 1 minute more, stirring. Serve, Makes 3 to 4 servings. Yield: 3