Thai rice noodles
Yield: 4 servings
Ingredients:
- 4 oz Dried rice noodles 2 Beaten eggs -- medium size 2 tb Tamarind sauce
- 1/4 c Vegetable oil 1/4 c Bean sprouts
- 2 Garlic cloves; finely minced 1 Scallion; sliced
- 3 tb Chopped raw shrimp 1 tb Salty preserved radish
- 3 tb Lean ground pork 2 tb Coarsely ground peanuts
- 1 ts Sugar - (salted or unsalted)
- 1 tb Fish sauce 2 tb Sliced green onions
- 1 ts Soy sauce 2 Lemon wedges
- 2 ts Hot chili sauce 1 Cucumber
Instructions:
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@cs.unca.edu (Sue Stigleman)
