| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs, Grains |
Thai |
Thai, Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 4 |
|
Garlic cloves finely crushed |
| 1 |
tb |
Fish sauce TO |
| 4 |
tb |
Lime juice |
| 1 |
ts |
Crushed palm sugar |
| 2 |
|
Eggs; beaten |
| 12 |
oz |
Rice vermicelli soaked in water for 20 minutes, drained |
| 4 |
oz |
Peeled shrimp |
| 4 |
oz |
Bean sprouts |
| 4 |
|
Green onions; sliced |
| 2 |
tb |
Dried shrimp, ground |
|
|
Roasted peanuts finely chopped |
|
|
Cilantro leaves |
|
|
Lime slices |
INSTRUCTIONS
TO GARNISH
Heat oil in a wok, add garlic and cook, stirring occasionally, until
golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish.
Garnish with remaining bean sprouts and green onions, dried shrimp,
peanuts, cilantro leaves and lime slices.
Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
: ISBN 1-55788-038-7
From: stigle@cs.unca.edu (Sue Stigleman)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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