Thai style fried noodles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Flat Thai noodles (gwit dio) |
| 4 | tablespoons | Vegetable oil |
| ½ | cup | Peanuts, crushed |
| 2 | tablespoons | Chopped sweet pickled radish |
| ¼ | pounds | Tofu, diced |
| 2 | tablespoons | Soy sauce |
| 1 | cup | Bean sprouts |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Red & green chili peppers, |
| 2 | tablespoons | Garlic, chopped |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Red pepper flakes |
| Juice of 1/2 lime | ||
| 3 | eaches | Green onions, chopped slivered |
| Sugar, optional | ||
| Lime wedges | ||
Directions
SEASONINGS
CONDIMENTS
Boil noodles in ample lightly salted water for about 7 minutes, or until *al dente*. Drain.
Heat the oil in a wok over medium heat. Add the garlic & stir-fry until the colour changes. Add the noodles & stir well. Add all the SEASONINGS & stir-fry for 5 to 7 minutes, being careful not to break the noodles. Transfer to a serving dish & serve the CONDIMENTS in small dishes on the side. You might want to sprinkle some extra sugar on the noodles.
Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking".
Submitted By MARK SATTERLY On 10-18-94