Thai Fried Noodles (2) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Asian rice noodles, cut about 1/8 inch wide, OR-
1 lbs: Flat rice noodles, (fresh or dried)
3/4 cup: Fish sauce, -OR-
6 tbsp: -Soy sauce,
4 tsp: Rice wine vinegar OR- distilled white vinegar,
2 tbsp: Sugar,
4 tsp: High-quality paprika, -OR-
1/4 cup: -Catsup or Tomato paste,
1/2 cup: Vegetable oil OR more if needed,
8 ounce: Boneless pork OR- boned & skinned chicken cut into very small pieces,
2 tbsp: Minced or pressed garlic,
2 tsp: Ground dried red hot chili, OR-
1 tbsp: Minced fresh hot chile,
4: Eggs, lightly beaten
8 ounce: Medium-sized shrimp, shelled and deveined, - tails left intact
10 ounce: Fresh bean sprouts,
3: Green onions, thinly sliced
1/2 cup: Chopped dry-roasted peanuts, (unsalted)
1/4 cup: Chopped fresh cilantro,
FOR GARNISH
Finely minced dried shrimp,
Fresh cilantro sprigs,
Lemon or lime wedges,
Directions:
In a bowl, cover the noodles in lukewarm water and let stand to
soften, about 15 minutes for fresh noodles or about 30 minutes for
dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside.
In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
catsup, or tomato paste. Set aside.
Heat a wok or saute pan over high heat. Add the oil and swirl to
coat the pan. Add the pork or chicken, garlic, and chili and
stir-fry for 1 minute. Stir in the drained noodles and the reserved
fish sauce mixture and stir-fry about 30 seconds. Push the noodles
to one side, pour in about a tablespoon more oil, if necessary, and
add the eggs; cook just until slightly set, then break them up. Add
the shrimp and stir-fry just until they turn pink. Add most of the
bean sprouts, the green onion, and 1/4 cup of the peanuts and
stir-fry until the sprouts and onions are crisp-tender, 1 to 2
minutes. Remove from the heat and transfer to a serving plate.
Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and
dried shrimp. Garnish with the remaining bean sprouts, cilantro
sprigs, and lemon or lime wedges, and serve immediately. Diners
squeeze lemon or lime juice to taste.
Serves 8 as a pasta course, or 4 as a main course
From: stigle@cs.unca.edu (Sue Stigleman)
Source from luhu.jp
soften, about 15 minutes for fresh noodles or about 30 minutes for
dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside.
In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
catsup, or tomato paste. Set aside.
Heat a wok or saute pan over high heat. Add the oil and swirl to
coat the pan. Add the pork or chicken, garlic, and chili and
stir-fry for 1 minute. Stir in the drained noodles and the reserved
fish sauce mixture and stir-fry about 30 seconds. Push the noodles
to one side, pour in about a tablespoon more oil, if necessary, and
add the eggs; cook just until slightly set, then break them up. Add
the shrimp and stir-fry just until they turn pink. Add most of the
bean sprouts, the green onion, and 1/4 cup of the peanuts and
stir-fry until the sprouts and onions are crisp-tender, 1 to 2
minutes. Remove from the heat and transfer to a serving plate.
Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and
dried shrimp. Garnish with the remaining bean sprouts, cilantro
sprigs, and lemon or lime wedges, and serve immediately. Diners
squeeze lemon or lime juice to taste.
Serves 8 as a pasta course, or 4 as a main course
From: stigle@cs.unca.edu (Sue Stigleman)
Source from luhu.jp