Thai fried noodles (1)
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Thai fried noodles (1)
  Thai    Fried    Noodles  
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4871. Report a problem with this recipe.
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      Title: Thai fried noodles (1)
 Categories: Thai
      Yield: 3 Servings
 
    1/2 lb Fresh rice noodles
           - cut into 1/2-inch slices,
           -OR- flat dried rice noodles
      1 c  Fresh bean sprouts
    1/3 c  Oil
      1 tb Minced garlic
      4 tb Minced shallots
      2 ts Shrimp paste (kapee)
      1 tb Chopped dried shrimp (opt.)
     10 md Shrimp, shelled, deveined
           -OR- substitute pork
      3 tb Fish sauce (nam pla)
      1 tb Rice vinegar
      2 tb Light brown sugar
      2 tb Tomato ketchup
    1/2 ts -TO
      1 ts Chili powder (optional)
      2    Eggs; lightly beaten

MMMMM-------------------------GARNISHES------------------------------
    1/3 c  Coarsely ground peanuts
           -- (unsalted)
    1/2 ts Dried red chili flakes (opt)
      2    Green onions; finely sliced
      2 tb Chopped coriander leaves
      2    Limes; cut into wedges
      1 sm Cucumber; sliced
 
  If using dried rice noodles, soak in hot water for 20 minutes before
  cooking.  Drain.  In 4 quarts boiling water, cook fresh rice noodles
  2 to 3 minutes or until just tender to the bite, al dente.  Drain.
  Rinse. Drain for 30 minutes or until dry.  In boiling water, blanch
  the bean sprouts for 30 seconds.  Refresh under cold water.  Drain.
  
  Heat oil.  Fry garlic and shallots until golden.  Add the shrimp
  paste and dried shrimp.  Stir.  Add the shrimp and stir-fry until
  done.  Add the fish sauce, vinegar, sugar, ketchup, and chili powder.
  Stir until sugar dissolves.  Add the beaten eggs and let them set
  slightly.  Then stir to scramble.  Add the noodles and toss for about
  2 minutes.  Place the Pad Thai on a platter.  Sprinkle the noodles
  with peanuts, chili flakes, green onions, and coriander.  Arrange
  lime wedges around the edge of the platter. Serve with a side dish of
  fresh bean sprouts and cucumbers.
  
  (Yield: 3-4 serving)
  




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Recipe ID 4871 (Apr 03, 2005)

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