| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs | Thai | Fish and se, Oriental, Pasta | 3 | Servings |
INGREDIENTS
| 1/4 | lb | Dried rice noodles |
| 2 | ts | Peanut oil |
| 3 | cl | Garlic; minced |
| 1 | lg | Egg; lightly beaten |
| 1/4 | lb | Shrimp; peeled and deveined |
| 3 | c | Mung bean sprouts |
| 1/2 | c | Scallion; sliced |
| 3 | tb | Rice vinegar |
| 2 1/2 | tb | Fish sauce |
| 2 | tb | Sugar |
| 1 | ts | Chinese chile paste with garlic |
| 2 | tb | Dry-roasted peanuts; chopped |
INSTRUCTIONS
1. In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes. 2. In a wok or other large, deep skillet, heat oil over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add the egg and cook , stirring until scrambled, about 30 seconds. Add the shrimp and stir-fry until they curl and turn pink. about 2 minutes. 3. Drain noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallions, vinegar, fish sauce, sugar, and chile paste; toss until the shrimp are fully cooked and the noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Makes about 4 cups for 3 servings. Per Eating Well: 415 calories, 28 grams protein, 9 grams fat, 56 grams carbohydrates, 1415 mg. sodium, 1 gram fiber (Mastercook analysis not available because the rice noodles and chile paste are not in the database) Recipe By : Eating Well Sept/Oct 1996 Posted to Digest eat-lf.v096.n180 Date: Mon, 07 Oct 1996 17:24:47 -0500 From: Kathie Briggs <kjbriggs@voyager.net> NOTES : Have all the ingredients measured and lined up before you start.
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