Thai rice noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried rice noodles medium size |
| ¼ | cup | Vegetable oil |
| 2 | Garlic cloves; finely minced | |
| 3 | tablespoons | Chopped raw shrimp |
| 3 | tablespoons | Lean ground pork |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Fish sauce |
| 1 | teaspoon | Soy sauce |
| 2 | teaspoons | Hot chili sauce |
| 2 | Beaten eggs | |
| 2 | tablespoons | Tamarind sauce |
| ¼ | cup | Bean sprouts |
| 1 | Scallion; sliced | |
| 1 | tablespoon | Salty preserved radish |
| 2 | tablespoons | Coarsely ground peanuts (salted or unsalted) |
| 2 | tablespoons | Sliced green onions |
| 2 | Lemon wedges | |
| 1 | Cucumber | |
Directions
1. Soak noodles in hot water for 20 minutes, or until soft. Drain.
2. Heat oil in a wok or large skillet and saute garlic until golden.
Add the shrimp and ground pork and stir-fry until lightly browned.
Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.
3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.
4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.
From: stigle@... (Sue Stigleman)