Thai noodles (2)
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Thai noodles (2)
  Thai    Noodles    Pasta  
Last updated 6/12/2012 12:45:11 AM. Recipe ID 4886. Report a problem with this recipe.
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      Title: Thai noodles (2)
 Categories: Thai, Pasta
      Yield: 6 Servings
    1/2 lb Dried rice noodles 1/8" wide
           -Warm water
    1/2 lb Shrimp, chicken or pork
           -OR- a combination
    1/4 c  Fish sauce
    1/4 c  Granulated sugar; PLUS:
      2 tb Granulated sugar
    1/4 c  White vinegar: PLUS:
      2 tb White vinegar
      1 ts Paprika; -OR-
      1 tb -Tomato paste -OR-
      1 tb -Catsup (all are optional)
      4    Green onions
    1/2 c  Vegetable oil
      1 ts Finely chopped garlic
      2    Eggs
    3/4 lb Bean sprouts
      2 tb Ground roasted chilies
    3/4 c  Ground roasted peanuts
           -- (unsalted)
           Lime wedges
  1.  Soak the noodles for 20-25 minutes in enough warm water to cover
  them. They should be flexible and soft, but not so soft that they can
  be mashed easily with the fingers.  Later cooking in liquid will
  soften them more. Drain them thoroughly in a colander while preparing
  the other ingredients. Traditionally they are left in full-length
  strands, but you may cut them into 8-inch lengths if you find it
  easier to stir-fry them that way.
  2.  Peel and devein the shrimp, leaving the tails intact, or slice the
  chicken or pork across the grain into strips not more than 1/8 inch
  thick and 1 to 2 inches long.
  3.  Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
  paste, or catsup in a bowl, and stir until the sugar is dissolved.
  Set the mixture aside.  Slice the green onions, both white and green
  parts, diagonally into pieces 1 1/2 inches long and 1/4 inch thick.
  Set aside.
  4.  Heat a wok, add the oil, and swirl it over the surface of the
  pan. Add the garlic and stir-fry until light golden.  Add the meat
  and stir-fry until the pink color disappears completely.  If you are
  using shrimp, stir-fry until they turn pink.  Add the noodles and
  toss lightly to coat them with oil and to distribute the meat and
  5.  Add the liquid from Step 3 and bring it to a boil rapidly, gently
  folding the noodles without breaking them.  Reduce the heat to medium
  and boil the mixture, folding frequently, until the noodles have
  absorbed the liquid.
  6.  Using a wok scoop or a stiff spatula, lift the noodles gently
  from one side of the wok.  Pour a little oil along the side of the
  wok, then break 1 egg and slip it into the oil.  Break the yolk, and
  cover the egg with the noodles immediately.  Repeat this on the
  opposite side of the wok with the remaining egg.  Allow the eggs to
  cook undisturbed, over moderate heat, until they are set and almost
  dry.  Additional oil may be added if the eggs or the noodles begin to
  stick to the wok.
  7.  When the eggs are set and almost dry, fold them gently but
  rapidly into the noodles.  Try not to break the noodles, which will
  be soft and fragile at this point.  An effective way is to insert the
  scoop under the eggs, lift it through, and fold the mixture over.
  Continue the lifting and folding motion until the eggs are broken up
  and well distributed.
  8.  Add the bean sprouts and sliced green onions and toss the entire
  mixture quickly and gently, still avoiding breaking the noodles.
  Cook for about 2 minutes, or until the bean sprouts and green onions
  are crisp-tender.
  9.  Place the mixture on a large warm platter.  Sprinkle the ground
  chilies and peanuts over the top and squeeze lime juice over that, or
  serve these garnishes separately, for each diner to add according to
  Variation: ========== Omit the shrimp, pork, or chicken from the list
  of ingredients, and ignore any instructions for them. Substitute 1/2
  pound tofu and 1/4 pound dried shrimp. Put the tofu on a triple layer
  of paper towels, cover it with another triple layer, put a plate on
  top of that, and put a 2-pound weight, e.g. a can of tomatoes, on top
  of the plate. Let stand for 20 to 30 minutes to press out the excess
  water.  Put the dried shrimp in a sieve, rinse them quickly under hot
  running water, and set them aside to drain.  After the tofu has been
  pressed, slice it into 1/4-inch cubes.  Add the tofu and shrimp in
  Step 5 of the instructions and proceed with the main recipe.  Note:
  in Thailand, dried shrimp are available in a smaller size than is
  generally available in the United States. If you would like to
  simulate that, chop the dried shrimp very coarsely after they have
  been rinsed.
  (Yield:  6-8 servings)

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Recipe ID 4886 (Apr 03, 2005)

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