Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | VASVARI -- JR. FPTV93A |
8 ounces | Flat Thai noodles -- (gwit |
\N \N | Dio |
4 tablespoons | Vegetable oil |
2 tablespoons | Chopped garlic |
¼ pounds | Ground pork |
½ cup | Peanuts -- chopped or |
\N \N | Crushed |
¼ cup | Dried shrimp |
2 tablespoons | Radish -- chopped sweet |
\N \N | Pickle |
¼ pounds | Tofu -- cut into 1/2\" cubes |
2 tablespoons | Fish soy -- (nam pla) |
2 teaspoons | Sugar |
1 teaspoon | Red pepper flakes |
\N \N | Juice of 1/2 lime |
3 \N | Green onions -- 1\" lengths |
1 cup | Bean sprouts |
3 tablespoons | Fish soy |
2 tablespoons | Chili peppers* |
\N \N | Sugar (opt'l) |
\N \N | Lime wedges |
\N \N | SEASONINGS----- |
\N \N | CONDIMENTS----- |
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*Finely slivered fresh red and green I haven't tried this recipe yet, but it comes from a pretty reliable cookbook called Practical Thai Cooking. Boil noodles in lightly salted water for 7 min. or until al dente. Drain. Heat oil in wok/frying pan over medium heat. Add garlic and stir-fry until color changes. Add the pork and stir-fry for 3-4 min. Add the noodles, stir well, and add all the Seasonings.
Stir-fry for 5-7 min., being careful not to break the noodles.
Transfer to serving dish and serve with the Condiments on the side.
Enjoy! Ann Zimmerman FROM: R VASVARI, JR. (FPTV93A) Recipe By :