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Pastas |
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Thai Fried Noodles 2 Pastas
Ingredients:
10 oz
Finely minced dried shrimp
--------- FOR GARNISH ---------
Lemon or lime wedges
Fresh cilantro sprigs
1 Flat rice noodles
-- (fresh or dried)
3/4 1/4 Fish sauce; -OR-
6 -Soy sauce
4 t Rice wine vinegar
-OR- distilled white vinegar
2 Sugar
4 High-quality paprika; -OR-
1/4 -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
--------- FOR GARNISH ---------
Method:
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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.
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Set aside.
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In a small bowl, combine the fish sauce, vinegar, sugar,
and paprika, catsup, or tomato paste.
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Set aside.
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Heat a wok or saute pan over high heat.
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Add the oil and swirl to coat the pan.
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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.
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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.
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Add the shrimp and stir-fry just until they turn pink.
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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.
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Remove from the heat and transfer to a serving plate.
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Sprinkle with the chopped cilantro, remaining 1/4 cup
peanuts, and dried shrimp.
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Garnish with the remaining bean sprouts, cilantro
sprigs, and lemon or lime wedges, and serve immediately.
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Diners squeeze lemon or lime juice to taste.
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Serves 8 as a pasta course, or 4 as a main course.
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