Thai fried noodles (3)

Yield: 4 servings

Measure Ingredient
3 tablespoons Vegetable oil
4 \N Garlic cloves finely crushed
1 tablespoon Fish sauce TO
4 tablespoons Lime juice
1 teaspoon Crushed palm sugar
2 \N Eggs; beaten
12 ounces Rice vermicelli soaked in water for 20 minutes, drained
4 ounces Peeled shrimp
4 ounces Bean sprouts
4 \N Green onions; sliced
2 tablespoons Dried shrimp, ground
\N \N Roasted peanuts finely chopped
\N \N Cilantro leaves
\N \N Lime slices

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)

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