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Thai Spicy Noodles Recipe - Cooking Index

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Thai Spicy Noodles

Cuisine: Thai
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

8 oz 227gThai rice noodles - (banh pho)
4 tablespoons 60mlLime juice - (lemon juice)
4 tablespoons 60mlSugar
1/2 cup 118mlGround peanuts
4   Garlic minced
1   Tofu cut in chunks (large)
4   Eggs lightly beaten
4   Scallions - cut 1/2 in pieces
4 tablespoons 60mlFish sauce - (or soy sauce)
4 tablespoons 60mlTomato puree
1 tablespoon 15mlHot red pepper flakes
1/2 cup 118mlVegetable oil
1 lb 454g / 16ozChicken cut in small pieces
8 lbs 3632g / 128ozTiger shrimp (large)
4 cups 640g / 22ozBean sprouts

Recipe Instructions

Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool.

Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish).

Prepare and assemble all other ingredients.

In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes.

Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts.

Serve immediately with lemon wedges, cucumber slices and coriander.

Susan Feniger and Mary Sue Milliken


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