Yield: 6 Servings
|½ pounds||Thai flat rice noodles|
|Oil for deep frying|
|½ pounds||Firm tofu; cut into tiny cubes|
|¼ cup||Peanut oil|
|½ tablespoon||Garlic; minced|
|½ cup||Very thinly sliced chicken breasts|
|¼ pounds||Shrimp; peeled and cut in half the long way|
|1 tablespoon||Dried shrimp powder|
|¼ teaspoon||Freshly ground black pepper|
|3 tablespoons||Dry-roasted salted peanuts|
|2 tablespoons||Fresh lime juice|
|6 tablespoons||Thai fish sauce*|
|¼ cup||Tamarind sauce (recipe follo|
|2 teaspoons||Red chili paste with garlic*|
|2 cups||Bean sprouts|
|⅓ cup||Fresh cilantro leaves|
|4 tablespoons||Dry-roasted salted peanuts|
Date: Tue, 7 May 1996 10:43:42 EST5EDT Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors) * available at some Asian markets Start this dish by preparing the Tamarind sauce (recipe follows). Set it aside to cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees F and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first so that it will not spatter fat on you. Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and stir-fry for a few more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part of the dish. Serves 4-6.
NOTES: To make your own shrimp powder, grind dried shrimp in a food processor or blender. Peanut oil can be reduced by half.
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #75
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .