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1/2 pound thin Thai noodles (rice noodles)
Seasoning Mixture:
Filling:
Make Seasoning Mixture:
Make Noodles:
Make Filling and Assembly:
Add the sugar, vinegar, fish sauce, 1 tablespoon of the peanuts, and 1 cup of the bean sprouts and stir fry for no more than 1 minute. Remove from the heat and arrange onto a serving dish. Top with the remaining peanuts, bean sprouts, the cilantro leaves and the Thai pickles.
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
2 cloves of garlic
5 Serrano chilies, cut in half
1 bunch of cilantro stems, (reserve the leaves for garnish)
1 tbsp. cooking oil
4 ounces chicken or beef
1 cup tofu, cut into bite size pieces
2 eggs, lightly beaten
4 green onions, chopped, including the tops
1-1/2 tbsp. brown sugar
1 tbsp. white vinegar
1 tbsp. fish sauce (Nam Pla)
2 tbsp. peanuts, crushed
2 cups bean sprouts
4 slices of Thai garlic pickles
In a food processor or blender add the garlic, peppers, and cilantro stems and grind very well.
Place noodles in a large bowl and fill with water; let the noodles soak for 20 minutes. Drain and set aside.
In large frying pan or wok add the oil and heat to 250 to 275°F. Add the beef or chicken and the seasoning mix and stir fry for 5 minutes. Next, add the tofu and the noodles and stir fry another 2 or 3 minutes. Stir in the eggs and the green onions.
My favorite Thai restaurant offers a choice of the wider noodles or the thin ones. We prefer the wider ones. They also do not use the Thai pickles and are very sparing with the cilantro leaves, a touch I prefer, as I am not fond of cilantro.