Bamboo club thai spicy noodles

Yield: 2 Servings

Measure Ingredient
1 pack (8 oz) thin egg noodles
4 tablespoons Fish sauce*
4 tablespoons Lime juice
4 tablespoons Tomato puree
4 tablespoons Sugar
1 tablespoon Hot red pepper flakes
½ cup Ground peanuts
½ cup Vegetable oil
4 Cloves garlic; minced
1 Square tofu; drained and cubed
1 pounds Chicken; in bite sized pieces
8 larges Shrimp; (optional)
4 Eggs; lightly beaten
2 cups Bean sprouts
4 Scallions; cut in pieces
Ground peanuts; for garnish
Lemon wedges; for garnish
Cucumber slices; for garnish
Corriander; for garnish

1. Partially cook the noodles and allow to cool; set aside.

2. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside.

3. Grind peanuts in food processor (at least ½ cup plus extra for garnish). Prepare and assemble all other ingredients.

4. In a large wok, over medium heat brown the garlic in oil. Add tofu, chicekn and shrimp and saute until lightly browned.

5. Add eggs and continue to stir fry.

6. Add drained noodles and fish sauce mixture; stir fry 3 minutes.

7. Add peanuts, bean sprouts and scallion; stir fry 2 minutes.

8. Remove from heat, add garnish and serve.

Notes: If you cannot locate fish sauce you can use soy sauce but it will change the flavour.

from the recipe files of RecipeLu <recipelu@...> Recipe by: Bamboo Club Restaurant Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 19, 1998

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