| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood, Eggs |
Thai |
Thai, Rice, Pasta |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Rice noodles |
| 1/2 |
c |
Vegetable oil |
| 5 |
|
Garlic cloves (or more) finely chopped |
| 1 |
lb |
Medium shrimp shelled and deveined |
| 2 |
|
Firm-style bean curd squares cut into 1/2 inch cubes |
| 1/4 |
c |
Pickled turnips (coarsely chopped) |
| 1/2 |
c |
White vinegar |
| 3/16 |
c |
Fish sauce |
| 1 |
tb |
Paprika |
| 1/4 |
c |
Sugar |
| 2 |
|
Eggs; beaten |
| 1/4 |
lb |
Mung bean sprouts |
| 3 |
|
Scallions cut into 1/2 inch pieces |
| 1/2 |
c |
Ground unsalted peanuts |
| 1 |
|
Fresh red chili pepper seeded & coarsely chopped |
| 1 |
|
Lemon; cut into wedges |
|
|
Coriander leaves for garnish |
| 1/4 |
c |
Crushed red pepper (opt.) |
INSTRUCTIONS
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides of the wok or frying pan, leaving a space in the middle. Add the
beaten eggs. As the eggs cook, fold the noodles over them and stir to
combine all of the ingredients evenly. Stir in half of the bean sprouts,
then add the scallions, ground peanuts and chopped chili pepper. Toss
several times to mix well.
Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the side, for those who like it extra-spicy.
From: stigle@cs.unca.edu (Sue Stigleman)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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