Thai Spicy Noodles Recipe - Cooking Index
Thai Spicy Noodles Recipe - Cooking Index
| 8 oz | 227g | Thai rice noodles - (banh pho) |
| 4 tablespoons | 60ml | Fish sauce - (or soy sauce) |
| 4 tablespoons | 60ml | Lime juice - (lemon juice) |
| 4 tablespoons | 60ml | Tomato puree |
| 4 tablespoons | 60ml | Sugar |
| 1 tablespoon | 15ml | Hot red pepper flakes |
| 1/2 cup | 118ml | Ground peanuts |
| 1/2 cup | 118ml | Vegetable oil |
| 4 | Cloves of garlic minced | |
| 1 lb | 454g / 16oz | Chicken cut in small pieces |
| 1 | Large tofu cut in chunks | |
| 8 | Very large tiger shrimp | |
| 4 | Eggs lightly beaten | |
| 4 cups | 640g / 22oz | Bean sprouts |
| 4 | Scallions - cut 1/2 in pieces |
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.
Use ground peanuts lemon wedges, cucumber slices and chopped coriander for garnish.
Serve immediately with lemon wedges, cucumber slices and coriander.
Source:
Jill Norman * Web File 4/97
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