Stir Fried Thai Noodles (Serves 4)
8oz (250g) of
rice noodles (sen lik)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns or 1/2 lbs of fresh black tiger prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 fl oz/60 ml) sugar
2 tablespoons of lemon juice
1 tablespoon of paprika
1/2 cup of fried tofu (Deep fried extra firm tofu. Slice it into
small 1/2 cm. cubes)
2 tablespoons dried unsalted turnip, cut into small pieces (if you
can't find this turnip
don't worry you don't have to use it)
1 egg beaten
1/4 cup 1 in. (2.5cm) length chopped chives
1/4 cup ground roasted peanuts
1 cup bean sprouts as garnish
1/2 cup bean sprouts
1/2 chopped chives
1/4 lime cut into wedges
Soak the rice
noodles in warm water for 15 minutes or until soft. Drain, and set
aside. Heat a large skillet until hot, then add the oil.
Add the garlic
and dried shrimp or fresh shrimp, and stir-fry until shrimp are
Add the noodles
and stir-fry until translucent. It may be necessary to reduce the
heat if the mixture is cooking too quickly and the noodles stick.
Add the fish
sauce, sugar, lemon juice and paprika. Stir-fry the mixture until
thoroughly combined. Stir in the tofu, turnip and egg.
Then turn the
heat to high and cook until the egg sets, stirring gently. Thoroughly
combine the mixture, and continue cooking over, medium-high heat
for about 2 minutes until most of the liquid is reduced.
Mix in the chives,
peanuts and bean sprouts. Place on a serving dish, arrange the bean
sprouts, chives, and lime. Serve with a smile!