| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Grains |
Thai |
Thai, Seattle tim |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Rice noodles |
| 3 |
tb |
Oil |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Egg |
| 1/4 |
|
Water, optional |
| 4 |
tb |
Thai fish sauce |
| 2 |
tb |
Sugar |
| 1 |
ts |
Paprika |
|
|
Ground red Thai chili pepper, to taste |
| 1 |
|
Green onion, cut into 1" lengths |
| 1 |
c |
Bean sprouts |
| 1/4 |
c |
Unsalted peanuts, ground |
INSTRUCTIONS
1. Soak rice noodles in cold water for two to eight hours.
2. Heat a frying pan until hot and add oil. Add garlic and brown slightly.
Add egg and scramble until done.
3. Drain rice noodles and add to egg and garlic. Raise temperature and
stir-fry noodles until translucent. Add water if noodles are too dry.
4. When noodles start to stick, add fish sauce, sugar, paprika, chili
pepper and green onion. Continue to cook for several more minutes.
5. Turn out onto heated serving dish. Garnish with bean sprouts and
peanuts.
Recipe by: Seattle Times Posted to MC-Recipe Digest V1 #542 by Rooby
<MsRooby@sprintmail.com> on Mar 26, 1997
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