Thai style fried noodles

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

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