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                          THAI FRIED NOODLES (2)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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
                        -----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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