Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | Flat Thai noodles (gwit dio) |
4 tablespoons | Vegetable oil |
½ cup | Peanuts, crushed |
2 tablespoons | Chopped sweet pickled radish |
¼ pounds | Tofu, diced |
2 tablespoons | Soy sauce |
1 cup | Bean sprouts |
3 tablespoons | Soy sauce |
2 tablespoons | Red & green chili peppers, |
2 tablespoons | Garlic, chopped |
2 teaspoons | Sugar |
1 teaspoon | Red pepper flakes |
\N \N | Juice of 1/2 lime |
3 eaches | Green onions, chopped slivered |
\N \N | Sugar, optional |
\N \N | Lime wedges |
SEASONINGS
CONDIMENTS
Boil noodles in ample lightly salted water for about 7 minutes, or until *al dente*. Drain.
Heat the oil in a wok over medium heat. Add the garlic & stir-fry until the colour changes. Add the noodles & stir well. Add all the SEASONINGS & stir-fry for 5 to 7 minutes, being careful not to break the noodles. Transfer to a serving dish & serve the CONDIMENTS in small dishes on the side. You might want to sprinkle some extra sugar on the noodles.
Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking".
Submitted By MARK SATTERLY On 10-18-94