Thai rice noodles

4 servings

Ingredients

Quantity Ingredient
4 ounces Dried rice noodles medium size
¼ cup Vegetable oil
2 Garlic cloves; finely minced
3 tablespoons Chopped raw shrimp
3 tablespoons Lean ground pork
1 teaspoon Sugar
1 tablespoon Fish sauce
1 teaspoon Soy sauce
2 teaspoons Hot chili sauce
2 Beaten eggs
2 tablespoons Tamarind sauce
¼ cup Bean sprouts
1 Scallion; sliced
1 tablespoon Salty preserved radish
2 tablespoons Coarsely ground peanuts (salted or unsalted)
2 tablespoons Sliced green onions
2 Lemon wedges
1 Cucumber

Directions

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@... (Sue Stigleman)

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