Thai Fried Noodles (3) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
4: Garlic cloves, finely crushed
1 tbsp: Fish sauce,
3 tbsp: -TO,
4 tbsp: Lime juice,
1 tsp: Crushed palm sugar,
2: Eggs, beaten
12 ounce: Rice vermicelli, soaked in water for - 20 minutes, drained
4 ounce: Peeled shrimp,
4 ounce: Bean sprouts,
4: Green onions, sliced
TO GARNISH
2 tbsp: Dried shrimp, ground
Roasted peanuts, finely chopped
Cilantro leaves,
Lime slices,
Directions:
Heat oil in a wok, add garlic and cook, stirring occasionally, until
golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving
dish. Garnish with remaining bean sprouts and green onions, dried
shrimp, peanuts, cilantro leaves and lime slices.
Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
: ISBN 1-55788-038-7
From: stigle@cs.unca.edu (Sue Stigleman)
Source from luhu.jp
golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving
dish. Garnish with remaining bean sprouts and green onions, dried
shrimp, peanuts, cilantro leaves and lime slices.
Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
: ISBN 1-55788-038-7
From: stigle@cs.unca.edu (Sue Stigleman)
Source from luhu.jp