| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs, Meats, Grains |
Thai |
Pasta & noo, Taste |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Vegetable oil |
| 1 |
|
Onion, finely-chopped |
| 3 |
|
Garlic cloves, minced |
| 6 |
|
Dried Chinese mushrooms |
|
|
soaked and sliced |
| 1 |
|
Green chile, sliced |
| 1 1/2 |
T |
Thin soy sauce |
| 1 1/2 |
|
Limes, Juice of |
| 1 1/2 |
T |
Dark Chinese vinegar |
| 4 1/2 |
T |
Sugar |
| 2 |
T |
Fish sauce, Nam pla or Nuoc |
|
|
Mam |
| 1 1/2 |
T |
Tomato paste |
| 1 1/2 |
T |
Ketchup |
| 1 |
|
Egg |
| 1/2 |
t |
Fish sauce |
| 1/4 |
t |
Toasted sesame oil |
| 1 |
T |
Plus 2 cups vegetable oil |
| 1/4 |
lb |
Shredded pork |
| 4 |
|
Scallions, shredded |
| 1 |
c |
Bean sprouts |
| 4 |
oz |
Crab meat |
| 1/4 |
t |
Sugar |
| 1/4 |
lb |
Rice vermicelli |
INSTRUCTIONS
In a well-seasoned wok or large skillet heat oil and saute onion,
garlic, mushrooms and chile until lightly browned. Add remaining sauce
ingredients, stir well and bring to a boil. Pour into a bowl a nd set
aside. Beat egg with fish sauce and sesame oil. Clean wok and reheat.
Pour in eggs in a very thin layer and cook 10 minutes, turning several
times. Turn out, roll up omelette and slice into 1/ 4-inch strips.
Heat 1 tablespoon oil over high heat and saute pork for 2 minutes. Add
scallions, bean sprouts, crab meat and egg strips. Sprinkle with
sugar. Saute 30 seconds and transfer to a bowl. Clean wok and heat
remaining 2 cups oil over medium-high heat. In a large shopping bag
tear vermicelli into bunches. Add one-eighth of noodles and fry 30
seconds. Remove to a warmed paper towel-lined platter and sprinkle
with one-eighth of pork mixture. Repeat until all noodles and pork are
used up. Pour oil from wok, add sauce mixture and reheat, stirring,
until bubbly. Remove paper towels from platter, pour sauce over
noodles and mix well. Serve immediately. Recipe by: David Rosengarten
Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 12, 1997
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