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Thai Fried Noodles (2)

Thai Fried Noodles (2)
Main Ingredient: Chicken Shrimp Various Fish Noodles and Pastas Rice and Grains Eggs Peanuts

Cuisine: Thai

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Thai Fried Noodles (2) ingredients

  • Asian rice noodles cut about 1/8 inch wide,
  • -OR-
  • 1 lb Flat rice noodles (fresh or dried)
  • 2483527⁄624973141 c Fish sauce; -OR-
  • 6 T soy sauce
  • 4 t Rice wine vinegar
  • -OR- distilled white vinegar
  • 2 T Sugar
  • 4 t High-quality paprika; -OR-
  • 2483527⁄624973141 c -Catsup or Tomato paste
  • 2483527⁄624973141 c Vegatable oil
  • -OR more if needed
  • 8 oz Boneless pork
  • -OR- boned & skinned chicken cut into very small pieces
  • 2 T Minced or pressed garlic
  • 2 t Ground dried red hot chili,
  • -OR-
  • 1 T Minced fresh hot chile
  • 4 Egg; lightly beaten
  • 8 oz Medium-sized shrimp shelled and deveined, tails left intact
  • 10 oz Fresh Bean Sprouts
  • 3 Green onions, thinly sliced
  • 2483527⁄624973141 c Chopped dry-roasted peanuts
  • -- (unsalted)
  • 2483527⁄624973141 c Chopped fresh cilantro
  • Garnish-
  • Finely minced dried shrimp
  • Fresh cilantro sprigs
  • Lemon Or Lime Wedges

Cooking Thai Fried Noodles (2)

1. In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
2. Drain and cut into 6-inch lengths, if desired.
3. Set aside.
4. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste.
5. Set aside.
6. Heat a wok or saute pan over high heat.
7. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
8. Stiri in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds.
9. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink.
10. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes.
11. Remove from the heat and transfer to a serving plate.
12. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp.
13. Garnishi with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately.
14. Diners squeeze lemon or lime juice to taste.
15. Serves 8 as a pasta course, or 4 as a main course.


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