The Food Blog

Sunday, January 29, 2006

THAI FRIED NOODLES

3 tablespoon vegetable oil
4 garlic cloves, finely crushed
1 tablespoon fish sauce
3-4 tblsp lime juice
1 teaspoon crushed palm sugar
2 eggs, beaten
12 oz rice vermicelli, soaked in water
20 minutes, drained
4 oz peeled shrimp
4 oz bean sprouts
4 green onions, sliced
2 tablespoon dried shrimp, ground, to garnishfinely chopped roasted peanuts, cilantro leaves and lime slices to garnish

Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.
Makes 4 servings.

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