1/2 lb Thai flat rice noodles
Oil for deep frying
1/2 lb Firm tofu, cut into tiny cubes
1/4 cup Peanut oil
1/2 tbsp Garlic, minced
1/2 cup Very thinly sliced chicken breasts
1/4 lb Shrimp, peeled and cut in half the long way
2 Eggs, beaten
1 tbsp Dried shrimp powder
1/4 tsp Freshly ground black pepper
3 tbsp Dry-roasted salted peanuts
2 tbsp Fresh lime juice
1 tbsp Sugar
6 tbsp Thai fish sauce*
1/4 cup Tamarind sauce (recipe follo
2 tsp Red chili paste with garlic*
2 cup Bean sprouts
GARNISH
2 Limes, quartered
1/3 cup Fresh cilantro leaves
3 Scallions, chopped
4 tbsp Dry-roasted salted peanuts
|
|
From: NURPPL@NURSE.EMORY.EDU
Date: Tue, 7 May 1996 10:43:42 EST5EDT
Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors)
* available at some Asian markets
Start this dish by preparing the Tamarind sauce (recipe follows). Set it aside to cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees F and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first so that it will not spatter fat on you. Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and stir-fry for a few more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part of the dish. Serves 4-6.
NOTES: To make your own shrimp powder, grind dried shrimp in a food processor or blender. Peanut oil can be reduced by half.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #75
From the MasterCook recipe list.
|
|
