Thai fried noodles (3)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 4 | Garlic cloves finely crushed | |
| 1 | tablespoon | Fish sauce TO |
| 4 | tablespoons | Lime juice |
| 1 | teaspoon | Crushed palm sugar |
| 2 | Eggs; beaten | |
| 12 | ounces | Rice vermicelli soaked in water for 20 minutes, drained |
| 4 | ounces | Peeled shrimp |
| 4 | ounces | Bean sprouts |
| 4 | Green onions; sliced | |
| 2 | tablespoons | Dried shrimp, ground |
| Roasted peanuts finely chopped | ||
| Cilantro leaves | ||
| Lime slices | ||
Directions
TO GARNISH
Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, ¾ of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.
Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7
From: stigle@... (Sue Stigleman)