| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Seafood |
Thai |
Home5 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Peanut oil |
| 2 |
|
Minced garlic cloves |
| 2 |
|
Seeded and minced red chili |
| 1/2 |
lb |
Peeled and de-veined shrimp |
| 3 |
|
Chopped scallions |
| 1 |
c |
Bean sprouts |
| 2 |
|
Beaten eggs |
| 2 |
tb |
Tamarind sauce |
| 2 |
tb |
Thai fish sauce |
| 1 |
tb |
Sugar |
| 1/2 |
lb |
Softened rice noodles |
| 2 |
tb |
Chopped peanuts |
| 2 |
tb |
Chopped cilantro |
|
|
Lime wedges |
INSTRUCTIONS
Directions: Soak the rice noodles in water to soften and drain. In a large
wok, heat the peanut oil until hot. Add the garlic, chili, shrimp,
scallions, and bean sprouts. Toss well while cooking for 2 minutes. Move
mixture to the sides and add the beaten eggs. Quickly scramble and toss
with the mixture. Add the Tamarind sauce, fish sauce, and sugar. Mix well.
Add the rice noodles, peanuts, and cilantro to the wok and toss to combine.
Serve with lime wedges.
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