Thai Fried Noodles (3)
3 tb Vegetable oil 4 Garlic cloves -- finely crushed 1 tb Fish sauce 3 tb -TO 4 tb Lime juice 1 ts Crushed palm sugar 2 Eggs; beaten 12 oz Rice vermicelli -- soaked in water for -- 20 minutes, drained 4 oz Peeled shrimp 4 oz Bean sprouts 4 Green onions; sliced ---------------------------------TO GARNISH--------------------------------- 2 tb Dried shrimp, ground Roasted peanuts -- finely chopped Cilantro leaves Lime slices Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7 From: [email protected] (Sue Stigleman) |