8 oz dried rice noodles
1/4 cup vegetalbe oil
3 each cloves garlic, minced
1/2 lb chicken breast diced
1/2 lb shrimp deveined, diced
2 each eggs, beaten
2 cup bean sprouts
UNSALTED PEANUTS, GROUND
1/3 cup ketchup
3 tbsp chinese fish sauce
2 tbsp lemon or lime juice
2 tsp soy sauce
1 tsp chilli sauce or chilli paste
GRANULATED SUGAR GARNISH
3 each green onions, thinly sliced
A Recipe for
Spicy Thai Noodles
Food Tip |
The belly rules the mind. |
| Spanish Proverb |
The more you eat, the less flavor; the less you eat, the more flavor. |
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This Recipe for Spicy Thai Noodles is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Spicy Thai Noodles from the recipe cookbook of Recipes-to-go (Asian)
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Place noodles in large bowl; cover with hot water. Let stand 20
minutes or until softened. Drain well. Heat oil in large skillet or
wok over medium high heat. Add garlic, chicken and shrimp; stir fry
about 1 1/2 minutes until nearly cooked through. Add egg; let set
slightly then stir to scramble. Add noodles, beansprouts and
peanuts; stir fry until heated through, about 4 minutes. Combine
ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in
small bowl. Add to noodles; stir fry until well coated. Garnish with
onions.
Serves: 4
Spicy Thai Noodles Recipe brought to you by Recipes To-Go