| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Thai | Pasta, Thai, Vegetarian, Spicy/hot | 4 | Servings |
INGREDIENTS
| 3 | tb | Oil |
| 2 | oz | Ready-fried beancurd (or more), cut into 1/2 cubes |
| 1 | Egg | |
| 4 | oz | Flat noodles; cooked |
| 1 | tb | Chi po (preserved turnip) (finely chopped) |
| 2 | Spring onions; in 1" pieces | |
| 2 | tb | Chopped roasted peanuts |
| 3 | oz | Beansprouts |
| 1/2 | ts | Chili powder |
| 1 | ts | Sugar |
| 2 | ts | Light soy sauce |
| 1 | ts | Lemon juice |
| Lime wedge (for garnish) | ||
| Sprig of fresh coriander (for garnish) |
INSTRUCTIONS
In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate. (From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter Pub) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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