| 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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