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Eggs, Grains, Seafood Thai Ethnic 2 Servings

INGREDIENTS

7 oz Narrow rice noodles —
Soaked & drained
3 tb Cooking oil
1 tb Garlic — chopped
1 Egg
4 tb Firm yellow bean curd —
Diced
3 oz Prawns — shelled &
Deveined
1/2 tb Pickled Chinese radish
3 tb Sugar
2 tb Fish sauce
4 tb Vinegar
1/2 tb Paprika
2 tb Roasted peanuts — chopped
6 oz Bean sprouts
1/3 c Spring onions — cut in 1"
Lengths
1/4 ts Ground chili
1 Fresh lime — sliced

INSTRUCTIONS

In a large frying pan, heat oil over medium-high heat, sauté the garlic and
pickled radish for 1 minute; then, add the egg and keep stirring,  Add the
prawns, beancurd and the noodles; then, season with sugar, fish sauce,
vinegar, paprika and 1 tbsp. peanuts.  Toss and cook for 10 minutes, until
the noodles turn soft.  Then, add the spring onions, ground chili and half
of the bean sprouts, and remove from heat.  Garnish with 1 tbsp. of chopped
roasted peanuts.
Serve with the remaining bean sprouts with the lime on the side.
Recipe By     : The Elegant Taste of Thailand
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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