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Thai Fried Noodles (2)

Recipe

Title:

Thai Fried Noodles (2)

Categories:

Thai, Pasta

Yield:

4 servings

Directions

1. Asian rice noodles

   OR

   boned & skinned chicken -- cut about 1/8 inch wide, - cut into very small pieces

   OR

   2 tb Minced or pressed garlic 1 lb Flat rice noodles 2 ts Ground dried red hot chili, -- (fresh or dried)

   OR

   3/4 c Fish sauce;

   OR

   1 tb Minced fresh hot chile 6 tb -Soy sauce 4 Eggs; lightly beaten 4 ts Rice wine vinegar 8 oz Medium-sized shrimp

   OR

   distilled white vinegar -- shelled and deveined, 2 tb Sugar -- tails left intact 4 ts High-quality paprika;

   OR

   10 oz Fresh bean sprouts 1/4 c -Catsup or Tomato paste 3 Green onions; thinly sliced 1/2 c Vegetable oil 1/2 c Chopped dry-roasted peanuts -OR more if needed -- (unsalted) 8 oz Boneless pork 1/4 c Chopped fresh cilantro

Ingredients

• FOR GARNISH

• Finely minced dried shrimp
• Lemon or lime wedges
• Fresh cilantro sprigs

Directions

1. 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.
2. Drain and cut into 6-inch lengths, if desired.
3. Set aside.

Directions

1. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste.
2. Set aside.

Directions

1. Heat a wok or saute pan over high heat.
2. Add the oil and swirl to coat the pan.
3. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
4. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds.
5. 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.
6. Add the shrimp and stir-fry just until they turn pink.
7. 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.
8. Remove from the heat and transfer to a serving plate.

Directions

1. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp.
2. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately.
3. Diners squeeze lemon or lime juice to taste.

Directions

1. Serves 8 as a pasta course, or 4 as a main course

Directions

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