8 oz thai rice noodles (banh pho)
4 tbsp fish sauce (or soya sauce)
4 tbsp lime juice (lemon juice)
4 tbsp tomoto puree
4 tbsp sugar
1 tbsp hot red pepper flakes
1/2 cup ground peanuts
1/2 cup vegetable oil
4 each cloves of garlic minced
1 lb chicken cut in small pieces
1 each large tofu cut in chunks
8 each very large tiger shrimp
4 each eggs lightly beaten
4 cup bean srouts
4 each scallions, cut 1/2 in pieces
A Recipe for
Thai Spicy Noodles
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This Recipe for Thai Spicy Noodles is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai Spicy Noodles from the recipe cookbook of Recipes-to-go (Asian)
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Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and
drain just before use (or partially cook any other type of thin
noodles and allow to cool. Mix together fish sauce, lime juice,
tomato puree, sugar and red pepper flakes; set aside. Grind peanuts
in food processor (at least half-cup, plus some extra for garnish).
Prepare and assemble all other ingredients. In large wok over high
heat, brown the garlic in oil. Add chicken, tofu and shrimp, and
saute until lightly browned. Add eggs and continue to stir fry. Add
drained rice noodles and dish sauce mixture, continue to stir fry for
about 3 minutes. Add peanuts, bean sprouts and scallions, and
continue to stir fry for another 2 minutes. Sprinkle with more ground
peanuts. Serve immediately with lemon wedges, cucumber slices and
corriander.
Serves: 4
Thai Spicy Noodles Recipe brought to you by Recipes To-Go