| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs, Grains |
Thai |
Thai, Chicken, Seafood, Pork, Pasta |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Dark soy sauce |
| 2 |
|
Limes, juice only |
| 3 |
tb |
Vinegar |
| 1/4 |
c |
Brown sugar or half brown and half palm sugar |
|
|
Oil, for deep-frying |
| 6 |
oz |
Rice sticks |
| 4 |
|
Eggs, lightly beaten |
| 1 |
md |
Onion, finely diced |
| 3 |
|
Cloves garlic, minced |
| 1 |
sm |
Red or green chile, seeds removed, finely minced |
| 3/4 |
lb |
Minced pork, diced chicken, or peeled shrimp, or a mixture |
| 2 |
|
Green onions, sliced, for garnish |
INSTRUCTIONS
This special occasion noodle dish is a favorite in
many Thai restaurants. Some versions are extremely
sweet and sticky; this version is less so, but the
important flavors are still sweet, sour, and salty in
that order. Be sure to use a large enough pan for
saucing the noodles (step 5); a 14-inch wok is ideal.
1. In a small bowl, combine fish sauce, soy sauce,
lime juice, vinegar, and sugar and set aside.
2. In a wok or deep skillet, heat oil to 350 degrees
F. Drop approximately an ounce of rice sticks into the
oil; they will puff up and rise to the top of the oil
in only a few seconds. Turn them over once and fry
until crisp, about 15 seconds in all. Transfer
finished noodles to a pan lined with paper towels and
continue frying the batter in small batches. Keep
noodles warm in a low oven.
3. Dip a hand in the beaten egg and, holding your hand
approximately 8 inches above the hot oil, drizzle egg
over the surface in a random pattern. Continue with
about half the egg mixture, forming a lacy network of
egg. Fry until golden brown on underside, turn over
once, and brown other side. Transfer to a plate and
drain on paper towels. Repeat with remaining egg.
4. Heat a second wok over medium high heat and add
approximately 2 tablespoons oil from the first wok.
Add onion, garlic, and chile and cook until they are
fragrant. Add meats or shrimp and stir-fry just until
done.
5. Stir sugar mixture and add to wok. Bring to a boil
and cook until slightly thickened. Reduce heat to low
and add about a quarter of the fried noodles and eggs.
Stir together and toss to break up noodle clumps and
coat with sauce. Continue adding noodles and eggs in
batches until all are coated with sauce. Transfer to
serving platter and garnish with sliced green onion.
Serves 4 with other dishes.
From the California Culinary Academy's "Southeast
Asian Cooking", Jay Harlow, published by the Chevron
Chemical Company, 1987. ISBN 0-89721-098-0.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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