Categories: Thai, Pasta, Beef, Rice
Yield: 2 servings

- Darwin Smith WXWG27A
1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsley chopped garlic
8 Shrimp, peeled and deveined
(here you can use a 1/4 lb
Of pork or beef and more
1 Egg, lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarse chpd, dry-roasted
1 c Bean sprouts
4 Slender green onions,
-sliced in 1 inch length
1 Lime, quartered lengthwise

Soak rice noodles in warm water to cover for 15 to 20 minutes. Prepare all
the remaining ingredients and place them next to the stove, along with a
small serving platter. When the noodles are very limp and white, drain and
measure 2-1/2 cups. Set by the stove as well. The idea is to keep
everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs
oil and swirl to coat the surface. When oil if very hot drop in garlic and
toss until golden, about 30 seconds. Add shrimp and toss until they turn
pink, for beef or pork until light brown, no more that 1 min. for shrimp.
Remove from pan and set aside. Add the egg to pan and tilt the pan to
spread it into a thin sheet. As soon as it begins to set, scramble it to
break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of
oil in wok or skillet and heat 30 seconds and add soften noodles. Thin
noodles to cover the surface of the pan, then clump them together and
gently turn over. repeat this process until the noodles soften and curl
into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add
sugar and peanuts and continue to turn the noodles to season. Reserve some
of the bean sprouts, green onion for garnish. Add the bean sprouts, green
onions and the shrimp and egg mixture. Cook for 1 minute, turning often.
Transfer noodles to the serving paltter and squeeze the juice of 2 lime
wedges over the top. Garnish with remaining beansprouts and lime and serve
at once. Serves 1 very hungry, or 2 appetizers.

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