Thai Rice Noodles

Recipe Ingredients

4 oz	113g	Dried rice noodles - medium size
1/4 cup	59ml	Vegetable oil
2		Garlic cloves - finely minced
3 tablespoons	45ml	Chopped raw shrimp
3 tablespoons	45ml	Lean ground pork
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Fish sauce
1 teaspoon	5ml	Soy sauce
2 teaspoons	10ml	Hot chili sauce
2		Beaten eggs
2 tablespoons	30ml	Tamarind sauce
1/4 cup	40g / 1.4oz	Bean sprouts
1		Scallion - sliced
1 tablespoon	15ml	Salty preserved radish
2 tablespoons	30ml	Coarsely ground peanuts - salted or unsalted
2 tablespoons	30ml	Sliced green onions
2		Lemon wedges
1		Cucumber

Recipe Instructions

1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.

4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

Source:
the California Culinary Academy

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