Thai fried noodles (2)
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Thai fried noodles (2)
  Thai    Fried    Noodles    Pasta  
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4872. Report a problem with this recipe.
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      Title: Thai fried noodles (2)
 Categories: Thai, Pasta
      Yield: 4 Servings
 
           Asian rice noodles
           -- cut about 1/8 inch wide,
           -OR-
      1 lb Flat rice noodles
           -- (fresh or dried)
    3/4 c  Fish sauce; -OR-
      6 tb -Soy sauce
      4 ts Rice wine vinegar
           -OR- distilled white vinegar
      2 tb Sugar
      4 ts High-quality paprika; -OR-
    1/4 c  -Catsup or Tomato paste
    1/2 c  Vegetable oil
           -OR more if needed
      8 oz Boneless pork
           -OR- boned & skinned chicken
           - cut into very small pieces
      2 tb Minced or pressed garlic
      2 ts Ground dried red hot chili,
           -OR-
      1 tb Minced fresh hot chile
      4    Eggs; lightly beaten
      8 oz Medium-sized shrimp
           -- shelled and deveined,
           -- tails left intact
     10 oz Fresh bean sprouts
      3    Green onions; thinly sliced
    1/2 c  Chopped dry-roasted peanuts
           -- (unsalted)
    1/4 c  Chopped fresh cilantro

MMMMM------------------------FOR GARNISH-----------------------------
           Finely minced dried shrimp
           Fresh cilantro sprigs
           Lemon or lime wedges
 
  In a bowl, cover the noodles in lukewarm water and let stand to
  soften, about 15 minutes for fresh noodles or about 30 minutes for
  dry noodles. Drain and cut into 6-inch lengths, if desired.  Set
  aside.
  
  In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
  catsup, or tomato paste.  Set aside.
  
  Heat a wok or saute pan over high heat.  Add the oil and swirl to
  coat the pan.  Add the pork or chicken, garlic, and chili and
  stir-fry for 1 minute. Stir in the drained noodles and the reserved
  fish sauce mixture and stir-fry about 30 seconds.  Push the noodles
  to one side, pour in about a tablespoon more oil, if necessary, and
  add the eggs; cook just until slightly set, then break them up.  Add
  the shrimp and stir-fry just until they turn pink.  Add most of the
  bean sprouts, the green onion, and 1/4 cup of the peanuts and
  stir-fry until the sprouts and onions are crisp-tender, 1 to 2
  minutes.  Remove from the heat and transfer to a serving plate.
  
  Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and
  dried shrimp.  Garnish with the remaining bean sprouts, cilantro
  sprigs, and lemon or lime wedges, and serve immediately.  Diners
  squeeze lemon or lime juice to taste.
  
  Serves 8 as a pasta course, or 4 as a main course
  
  From: stigle@cs.unca.edu (Sue Stigleman)
 




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Recipe ID 4872 (Apr 03, 2005)

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