3 tbsp Vegetable oil
4 Garlic cloves - finely crushed
1 tbsp Fish sauce
3 tbsp -TO
4 tbsp Lime juice
1 tsp Crushed palm sugar
2 Eggs, beaten
12 oz Rice vermicelli - soaked in water for - 20 minutes, drained
4 oz Peeled shrimp
4 oz Bean sprouts
4 Green onions, sliced
TO GARNISH
2 tbsp Dried shrimp, ground
Roasted peanuts - finely chopped
Cilantro leaves
Lime slices
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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.
Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7
From: stigle@cs.unca.edu (Sue Stigleman)
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