 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A melange of tastes from salty-sour to sweet/nutty/and tamarind fruity... Noodles that waft the smell of street side vendors in Bangkok. A must for any Aisian food fanatic. Ingredients:
1 (7 ounce) package medium size rice sticks |
1/4 cup tamarind juice |
1/2 tablespoon fish sauce |
1 tablespoon rice vinegar |
1 tablespoon sugar |
3 teaspoons tomato ketchup |
2 tablespoons vegetable oil |
1 tablespoon garlic, minced |
6 shrimp, shelled and deveined |
2 ounces tofu, cubed |
1 egg, lightly beaten |
1/2 cup bean sprouts |
1/4 cup unsalted peanuts, crushed |
cilantro |
lime wedge |
Directions:
1. Optional garnishes: sprigs of fresh cilantro and lime wedges
2. Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
3. In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. Set aside. Heat oil in a wok, add garlic. Sauté for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.
|
|