Thai fried noodles (3)
Yield: 4 Servings
Ingredients:
- 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 MMMMM-------------------------TO GARNISH------------------------------
- 2 tb Dried shrimp
Instructions:
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: stigle@cs.unca.edu (Sue Stigleman)
