Thai rice noodles
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Thai rice noodles
  Thai    Rice    Noodles    Pasta  
Last updated 6/12/2012 12:45:11 AM. Recipe ID 4875. Report a problem with this recipe.
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      Title: Thai rice noodles
 Categories: Thai, Pasta
      Yield: 4 Servings
 
      4 oz Dried rice noodles
           -- medium size
    1/4 c  Vegetable oil
      2    Garlic cloves; finely minced
      3 tb Chopped raw shrimp
      3 tb Lean ground pork
      1 ts Sugar
      1 tb Fish sauce
      1 ts Soy sauce
      2 ts Hot chili sauce
      2    Beaten eggs
      2 tb Tamarind sauce
    1/4 c  Bean sprouts
      1    Scallion; sliced
      1 tb Salty preserved radish
      2 tb Coarsely ground peanuts
           - (salted or unsalted)
      2 tb Sliced green onions
      2    Lemon wedges
      1    Cucumber
 
  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@cs.unca.edu (Sue Stigleman)
 




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Recipe ID 4875 (Apr 03, 2005)

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