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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 cooked.

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!




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