Thai spicy noodles
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Thai spicy noodles
  Thai    Spicy    Noodles    Appetizers  
Last updated 6/12/2012 12:58:16 AM. Recipe ID 20990. Report a problem with this recipe.
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      Title: Thai spicy noodles
 Categories: Main dish, Appetizers
      Yield: 4 servings
 
      8 oz Thai rice noodles (banh pho)
      4 T  Fish sauce (or soya sauce)
      4 T  Lime juice (lemon juice)
      4 T  Tomoto puree
      4 T  Sugar
      1 T  Hot red pepper flakes
    1/2 c  Ground peanuts
    1/2 c  Vegetable oil
      4 ea Cloves of garlic minced
      1 lb Chicken cut in small pieces
      1 ea Large tofu cut in chunks
      8 ea Very large tiger shrimp
      4 ea Eggs lightly beaten
      4 c  Bean srouts
      4 ea Scallions, cut 1/2 in pieces
 
  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
  coriander. Soak rice noodles in cold water for two to three hours and
  drain just before use (or partially cook any other type of thin
  noodles and allow to cool. Mix together fish sauce, lime juice,
  tomato puree, sugar and red pepper flakes; set aside. Grind peanuts
  in food processor (at least half-cup, plus some extra for garnish).
  Prepare and assemble all other ingredients. In large wok over high
  heat, brown the garlic in oil. Add chicken, tofu and shrimp, and
  saute until lightly browned. Add eggs and continue to stir fry. Add
  drained rice noodles and dish sauce mixture, continue to stir fry for
  about 3 minutes. Add peanuts, bean sprouts and scallions, and
  continue to stir fry for another 2 minutes. Sprinkle with more ground
  peanuts. Serve immediately with lemon wedges, cucumber slices and
  corriander.
 




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Recipe ID 20990 (Apr 03, 2005)

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