| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Thai |
|
1 |
Servings |
INGREDIENTS
| 14 |
oz |
Dried Thai rice noodles (up to 16) |
| 1/2 |
c |
Veg. oil |
| 2 |
tb |
Chopped garlic |
| 4 |
|
Squares very fresh tofu, cut up into bite-sized pieces (up to 6) |
| 4 |
|
Eggs, lightly beaten |
| 1/4 |
c |
Soy sauce |
| 8 |
ts |
Sugar |
| 2 |
c |
Bean sprouts (I do my own and prefer lentil and/or aduki to mung) |
| 8 |
|
Slender scallions, chopped |
| 2 |
|
Limes, quartered (up to 3) |
| 3 |
|
Pieces pickled radish, peeled, cut in matchsticks (mine comes 4 pieces, about 5" long per package) |
| 3 |
tb |
Chili powder (with herbs, not cayenne) (up to 4) |
|
|
Snow peas, optional |
INSTRUCTIONS
Soak the noodles in a large bowl of hot water; change water frequently to
keep it hot. Leave soaking at least 30 min. (If you use boiling water, cook
very, very briefly as these noodles tend to turn to mush)
In largest, preferably nonstick, pot, heat half the oil on med. heat. Add
the garlic; add the beaten eggs. Stirfry, chopping egg, until eggs are
lightly scrambled. Remove to a large bowl.
Add tofu to the pot. Sprinkle on half the chili powder. Gently stirfry
until the tofu has lost some of its moisture and chili powder coats tofu.
If using snowpeas, add them during the last few minutes of tofu-cooking.
Remove tofu (and pea pods) and add to the garlic-egg mixture.
Add remaining oil to pan. Drain the noodles, which should be almost to
al-dente texture. Add the noodles to the pan. Gently stir the noodles,
exposing all sides to heat. Add the remaining chili powder, soy sauce,
sugar and radish. Continue to cook and stir until well mixed and until
noodles are thoroughly cooked. Add the bean sprouts, chopped scallions and
garlic-egg-tofu mixture. Heat through.
Serve noodles with lime wedges; squeeze juice on top of noodles. If you
happen to have leftovers, it reheats very nicely. Just add more fresh lime
juice.
Posted to JEWISH-FOOD digest V97 #029 by Mark Cohen or Donna Himelfarb
<mark.cohen@relex.com> on Jan 24, 1997.
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