| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Grains, Meats |
Thai |
Thai, Pasta |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3 |
oz |
Fresh whole egg noodles (bamee) |
| 1 |
tb |
Garlic Oil (see recipe) |
| 2 |
tb |
Fish sauce (nam pla), or to taste |
| 2 |
tb |
Kwan's Sweet and Sour Sauce (see recipe) |
|
|
Dried hot chile flakes, to taste |
| 1 |
|
Handful bean sprouts |
| 1/4 |
c |
Shredded barbecued pork, cooked chicken, beef or shrimp |
|
|
Chopped green onions for garnish |
|
|
Fresh coriander leaves |
| 1 |
ts |
Ground peanuts |
INSTRUCTIONS
Whole egg noodles may be purchased in Asian markets (they are labeled "egg
wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack
or as a side dish in a Western- style meal. The ancillary recipes are in
the next post.
Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and
plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or
5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,
sweet and sour sauce and dried chile flakes (if you like it hot).
Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one
or more of the cooked meats. Top with green onions, coriander and ground
peanuts.
Note: This recipe is a version served by street noodles vendors in
Thailand. Seasonings may be adjusted to your taste.
PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g
saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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