| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Eggs |
Thai |
Pasta |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Rice noodles |
| 1 |
|
Whole chicken breast; skinned |
| 8 |
md |
Shrimp; shelled |
| 1/2 |
c |
Water |
| 1/4 |
c |
Fish sauce |
| 3 |
tb |
Sugar |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Paprika |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
lb |
Bean sprouts |
| 3 |
|
Cloves garlic; finely choppe |
| 1 |
|
Egg |
| 4 |
tb |
Roasted peanuts; finely chopped |
INSTRUCTIONS
From: Douglas Becker <dkbecker@sun.tir.com>
Date: Tue, 07 May 1996 00:01:59 -0400
Place rice noodles in a large bowl. Cover with water; soak 30-45 min. Cut
chicken into 1 1/2x3" strips.
Cut shrimp in half lengthwise; set aside. Combine water, fish sauce,
sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside.
Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and
onions.
Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1
side. Break egg into wok. Stir quickly to break up yolk and scramble egg.
When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce
mixture and 3 T. peanuts. Cook and stir over high heat for 2-3 minutes.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then
with remaining peanuts.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #75
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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