| 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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