Thai spicy noodles

Yield: 4 servings

Measure Ingredient
8 ounces Thai rice noodles (banh pho)
4 tablespoons Fish sauce (or soya sauce)
4 tablespoons Lime juice (lemon juice)
4 tablespoons Tomoto puree
4 tablespoons Sugar
1 tablespoon Hot red pepper flakes
½ cup Ground peanuts
½ cup Vegetable oil
4 eaches Cloves of garlic minced
1 pounds Chicken cut in small pieces
1 each Large tofu cut in chunks
8 eaches Very large tiger shrimp
4 eaches Eggs lightly beaten
4 cups Bean srouts
4 eaches Scallions, cut 1/2 in pieces

Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish).

Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander.

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