| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Thai |
Noodles |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Thai flat rice noodles |
|
|
(bahn pho)* |
|
|
Oil for deep frying |
| 1/2 |
lb |
Firm tofu; ct into tiny cube |
| 1/4 |
c |
Peanut oil |
| 1/2 |
tb |
Garlic; minced |
| 1/2 |
c |
Very thinly sliced chicken |
|
|
Breast meat |
| 1/4 |
lb |
Shrimp; peeled and cut in |
|
|
Half the long way |
| 2 |
|
Eggs; beaten |
| 1 |
tb |
Dried shrimp powder |
| 1/4 |
ts |
Freshly ground black pepper |
| 3 |
tb |
Dry-roasted salted |
|
|
Peanuts; chopped fine |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Sugar |
| 6 |
tb |
Thai sish sauce* |
| 1/4 |
c |
Tamarind sauce (recipe |
|
|
Follows) |
| 2 |
ts |
Red chili paste with garlic* |
| 2 |
c |
Bean sprouts |
|
|
Garnish |
| 2 |
|
Limes; quartered |
| 1/3 |
c |
Fresh cilantro leaves |
| 3 |
|
Scallions; chopped |
| 4 |
tb |
Dry-roasted salted peanuts chopped fine |
INSTRUCTIONS
Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors) *
available at some Asian markets
Start this dish by preparing the Tamarind sauce (recipe follows). Set it as
cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain
set aside. Place the noodles in boiling water and cook just until the water
returns to the boil. Drain again. Heat the oil for deep-frying to 375 degre
and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first s
it will not spatter fat on you. Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for
minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fri
tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add
remaining ingredients, except the garnishes, and stir-fry for a few more mi
until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part o
dish. Serves 4-6.
NOTES: To make your own shrimp powder, grind dried shrimp in a food process
blender. Peanut oil can be reduced by half.
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