Recipe - Stir-Fried Rice Noodles Wtofu And Egg (Pa

One half pound Thai flat rice noodles
Oil for deep frying
One half pound Firm tofu; cut into tiny
cubes
One fourth cup Peanut oil
One half tablespoon Garlic; minced
One half cup Very thinly cut or sliced up chicken
breasts
One fourth pound Shrimp; peeled and cut in
half the long way
2 Eggs; beaten
1 tablespoon Dried shrimp powder
One fourth teaspoon Freshly ground black pepper
3 tablespoon Dryroasted salted peanuts
2 tablespoon Fresh lime juice
1 tablespoon Sugar
6 tablespoon Thai fish sauce*
One fourth cup Tamarind sauce (recipe follo
2 teaspoon Red chili paste with garlic*
2 cup Bean sprouts

GARNISH
2 Limes; quartered
1/3 cup Fresh cilantro leaves
3 Scallions; chopped
4 tablespoon Dryroasted 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 deepfrying to 375
degrees F and deepfry 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. Stirfry for
a few minutes and then add the shrimp, drained noodles, beaten eggs, and
deepfried tofu. Toss well and stirfry for 3 to 4 minutes over mediumhigh
heat. Add the remaining ingredients, except the garnishes, and stirfry 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 46.

NOTES: To make your own shrimp powder, grind dried shrimp in a food
processor or blender. Peanut oil can be reduced by half.

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