Recipe Cottage


LOCATION: Recipes >> Asian >> Thai Noodles 05

Print this Recipe    Thai Noodles 05

Thai Noodles From Thai Home-Cooking
Yield: 6-8 servings

1/2 lb dried rice noodles
1/8 inch wide warm water
1/2 lb shrimp, chicken, pork, or a combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika or
1 tablespoon tomato paste or 1 tablespoon catsup (all are optional)
4 green onions
1/2 cup vegetable oil
1 teaspoon (2 cloves) finely chopped garlic
2 eggs
3/4 lb bean sprouts
2 tablespoons ground roasted chilies
3/4 cup ground roasted unsalted peanuts lime wedges

Soak the noodles for 20-25 minutes in enough warm water to cover
them. They should be flexible and soft, but not so soft that they
can be mashed easily with the fingers. Later cooking in liquid will
soften them more. Drain them thoroughly in a colander while preparing
the other ingredients. Traditionally they are left in full-length
strands, but you may cut them into 8-inch lengths if you find it
easier to stir-fry them that way. Peel and devein the shrimp,
leaving the tails intact, or slice the chicken or pork across the
grain into strips not more than 1/8 inch thick and 1 to 2 inches
long. Mix the fish sauce, sugar, vinegar, and optional paprika,
tomato paste, or catsup in a bowl, and stir until the sugar is
dissolved. Set the mixture aside. Slice the green onions, both
white and green parts, diagonally into pieces 1 1/2 inches long
and 1/4 inch thick. Set aside.

Heat a wok, add the oil, and swirl it over the surface of the pan.
Add the garlic and stir-fry until light golden. Add the meat and
stir-fry until the pink color disappears completely. If you are
using shrimp, stir-fry until they turn pink. Add the noodles and
toss lightly to coat them with oil and to distribute the meat and
garlic. Add the fish sauce mixture and bring it to a boil rapidly,
gently folding the noodles without breaking them. Reduce the heat
to medium and boil the mixture, folding frequently, until the
noodles have absorbed the liquid.

Using a wok scoop or a stiff spatula, lift the noodles gently from
one side of the wok. Pour a little oil along the side of the wok,
then break 1 egg and slip it into the oil. Break the yolk, and
cover the egg with the noodles immediately. Repeat this on the
opposite side of the wok with the remaining egg. Allow the eggs to
cook undisturbed, over moderate heat, until they are set and almost
dry . Additional oil may be added if the eggs or the noodles begin
to stick to the wok. When the eggs are set and almost dry, fold
them gently but rapidly into the noodles. Try not to break the
noodles, which will be soft and fragile at this point. An effective
way is to insert the scoop under the eggs, lift it through, and
fold the mixture over. Continue the lifting and folding motion
until the eggs are broken up and well distributed. Add the bean
sprouts and sliced green onions and toss the entire mixture quickly
and gently, still avoiding breaking the noodles. Cook for about 2
minutes, or until the bean sprouts and green onions are crisp-tender.

Place the mixture on a large warm platter. Sprinkle the ground
chilies and peanuts over the top and squeeze lime juice over that,
or serve these garnishes separately, for each diner to add according
to taste.

Variation: Omit the shrimp, pork, or chicken from the list of
ingredients, and ignore any instructions for them. Substitute 1/2
pound tofu and 1/4 pound dried shrimp. Put the tofu on a triple
layer of paper towels, cover it with another triple layer, put a
plate on top of that, and put a 2-pound weight, e.g. a can of
tomatoes, on top of the plate. Let stand for 20 to 30 minutes to
press out the excess water. Put the dried shrimp in a sieve, rinse
them quickly under hot running water, and set them aside to drain.
After the tofu has been pressed, slice it into 1/4-inch cubes. Add
the tofu and shrimp to the noodles and proceed with the main recipe.

Note: in Thailand, dried shrimp are available in a smaller size
than is generally available in the United States. If you would like
to simulate that, chop the dried shrimp very coarsely after they
have been rinsed.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.