 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
My favorite Thai dish! Ingredients:
1 (16 ounce) package rice noodles |
2 tablespoons vegetable oil |
3 teaspoons minced garlic |
1 cup chopped onion |
1 stalk lemongrass, flattened with cleaver and finely chopped |
1 1/2 lbs boneless pork loin, julienned |
1/2 cup dried shrimp, soaked in 1/2 cup water for 5 minutes (or 1/2 cup salad shrimp plus salt to taste) |
6 thai red chili peppers, minced |
1 tablespoon sugar |
3 tablespoons fish sauce |
3 tablespoons fresh lime juice |
4 tablespoons ketchup |
3/4 teaspoon black pepper |
2 eggs, lightly beaten |
6 cups bean sprouts |
1/4 cup chinese chives, chopped (or 1/4 cup chopped green onion plus minced garlic to taste) |
1/4 cup chopped fresh cilantro |
1/3 cup chopped peanuts |
Directions:
1. Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
2. Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
3. Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
4. Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.
|
|