| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Side dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 8 | oz | Flat Thai noodles (gwit dio) |
| 4 | tb | Vegetable oil |
| 2 | tb | Garlic, chopped |
| 1/2 | c | Peanuts, crushed |
| 2 | tb | Chopped sweet pickled radish |
| 1/4 | lb | Tofu, diced |
| 2 | tb | Soy sauce |
| 2 | ts | Sugar |
| 1 | ts | Red pepper flakes |
| Juice of 1/2 lime | ||
| 3 | Green onions, chopped | |
| 1 | c | Bean sprouts |
| 3 | tb | Soy sauce |
| 2 | tb | Red & green chili peppers, slivered |
| Sugar, optional | ||
| Lime wedges |
INSTRUCTIONS
SEASONINGS CONDIMENTS Boil noodles in ample lightly salted water for about 7 minutes, or until *al dente*. Drain. Heat the oil in a wok over medium heat. Add the garlic & stir-fry until the colour changes. Add the noodles & stir well. Add all the SEASONINGS & stir-fry for 5 to 7 minutes, being careful not to break the noodles. Transfer to a serving dish & serve the CONDIMENTS in small dishes on the side. You might want to sprinkle some extra sugar on the noodles.
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