Recipe - Thai Fried Noodles (3)

3 tablespoon Vegetable oil
4 Garlic cloves
finely crushed
1 tablespoon Fish sauce
3 tablespoon TO
4 tablespoon Lime juice
1 teaspoon Crushed palm sugar
2 Eggs; beaten
12 ounce Rice vermicelli
soaked in water for
20 minutes, drained
4 ounce Peeled shrimp
4 ounce Bean sprouts
4 Green onions; cut or sliced up

TO GARNISH
2 tablespoon Dried shrimp, ground
Roasted peanuts
finely chopped
Cilantro leaves
Lime slices

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, Three fourths 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 1557880387

From: stigle@cs.unca.edu (Sue Stigleman)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini