Thai Fried Noodles (3) Recipe
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Thai Fried Noodles (3)
3 tbsp vegetable oil
4 garlic cloves - finely crushed
1 tbsp fish sauce to
4 tbsp lime juice
1 tsp crushed palm sugar
2 eggs, beaten
12 oz rice vermicelli - soaked in water f, or - 20 minutes, d
4 oz peeled shrimp
4 oz bean sprouts
4 green onions, sliced
TO GARNISH
2 tbsp dried shrimp, ground
1 roasted peanuts - finely chopped
1 cilantro leaves
1 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) |
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