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Thai Rice Noodles

Recipe

Title:

Thai Rice Noodles

Categories:

Thai, Pasta, Rice/grains

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

Ingredients

• 1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

Ingredients

• 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.

Ingredients

• 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.

Ingredients

• 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.

Directions

1. From: stigle@cs.unca.edu (Sue Stigleman)