| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Seafood | Thai | Ethnic | 2 | Servings |
INGREDIENTS
| 7 | oz | Narrow rice noodles — |
| Soaked & drained | ||
| 3 | tb | Cooking oil |
| 1 | tb | Garlic — chopped |
| 1 | Egg | |
| 4 | tb | Firm yellow bean curd — |
| Diced | ||
| 3 | oz | Prawns — shelled & |
| Deveined | ||
| 1/2 | tb | Pickled Chinese radish |
| 3 | tb | Sugar |
| 2 | tb | Fish sauce |
| 4 | tb | Vinegar |
| 1/2 | tb | Paprika |
| 2 | tb | Roasted peanuts — chopped |
| 6 | oz | Bean sprouts |
| 1/3 | c | Spring onions — cut in 1" |
| Lengths | ||
| 1/4 | ts | Ground chili |
| 1 | Fresh lime — sliced |
INSTRUCTIONS
In a large frying pan, heat oil over medium-high heat, sauté the garlic and pickled radish for 1 minute; then, add the egg and keep stirring, Add the prawns, beancurd and the noodles; then, season with sugar, fish sauce, vinegar, paprika and 1 tbsp. peanuts. Toss and cook for 10 minutes, until the noodles turn soft. Then, add the spring onions, ground chili and half of the bean sprouts, and remove from heat. Garnish with 1 tbsp. of chopped roasted peanuts. Serve with the remaining bean sprouts with the lime on the side. Recipe By : The Elegant Taste of Thailand File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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