Side Pannel
Thai Fried Noodles (2)
Thai Fried Noodles (2)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Thai, Pasta
Ingredients List
- 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
Directions
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
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
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