| 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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