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)