| 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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