Thai Spicy Noodles Recipe - Cooking Index
Thai Spicy Noodles Recipe - Cooking Index
| 8 oz | 227g | Thai rice noodles - (banh pho) |
| 4 tablespoons | 60ml | Lime juice - (lemon juice) |
| 4 tablespoons | 60ml | Sugar |
| 1/2 cup | 118ml | Ground peanuts |
| 4 | Garlic minced | |
| 1 | Tofu cut in chunks (large) | |
| 4 | Eggs lightly beaten | |
| 4 | Scallions - cut 1/2 in pieces | |
| 4 tablespoons | 60ml | Fish sauce - (or soy sauce) |
| 4 tablespoons | 60ml | Tomato puree |
| 1 tablespoon | 15ml | Hot red pepper flakes |
| 1/2 cup | 118ml | Vegetable oil |
| 1 lb | 454g / 16oz | Chicken cut in small pieces |
| 8 lbs | 3632g / 128oz | Tiger shrimp (large) |
| 4 cups | 640g / 22oz | Bean sprouts |
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.
Source:
Susan Feniger and Mary Sue Milliken
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