| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs, Grains |
Thai |
Chicken, Pasta, Pork, Seafood, Thai |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
T |
Fish sauce |
| 2 |
T |
Dark soy sauce |
| 2 |
|
Limes, juice only |
| 3 |
T |
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 |
|
Onion, finely diced |
| 3 |
|
Cloves garlic, minced |
| 1 |
|
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. In a small bowl, combine
fish sauce, soy sauce, lime juice, vinegar, and sugar and set aside.
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. 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. 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. 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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