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Thai Fried Noodles (2)

Kategorie:

Anzahl: 4 servings




450

3/4


4

2
4


1/2

240


2
2

1
4

240


300
3

1/2

1/4



g

cups


Teel.

Essl.
Teel.


cup

g


Essl.
Teel.

Essl.


g


g


cup

cup
Asian rice noodles
-cut about 1/8 inch wide,
-OR-
Flat rice noodles
-(fresh or dried)
Fish sauce
--OR-
-Soy sauce
Rice wine vinegar
-OR- distilled white vinegar
Sugar
High-quality paprika
--OR-
-Catsup or Tomato paste
Vegetable oil
-OR more if needed
Boneless pork
-OR- boned & skinned chicken
-cut into very small pieces
Minced or pressed garlic
Ground dried red hot chili,
-OR-
Minced fresh hot chile
Eggs
-lightly beaten
Medium-sized shrimp
-shelled and deveined,
-tails left intact
Fresh bean sprouts
Green onions
-thinly sliced
Chopped dry-roasted peanuts
-(unsalted)
Chopped fresh cilantro
FOR GARNISH




Finely minced dried shrimp
Fresh cilantro sprigs
Lemon or lime wedges

In a bowl, cover the noodles in lukewarm water and let stand to soften,
about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
Drain and cut into 6-inch lengths, if desired. Set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
catsup, or tomato paste. Set aside.

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the
pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
Stir in the drained noodles and the reserved fish sauce mixture and
stir-fry about 30 seconds. Push the noodles to one side, pour in about a
tablespoon more oil, if necessary, and add the eggs; cook just until
slightly set, then break them up. Add the shrimp and stir-fry just until
they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup
of the peanuts and stir-fry until the sprouts and onions are crisp-tender,
1 to 2 minutes. Remove from the heat and transfer to a serving plate.

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried
shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and
lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime
juice to taste.

Serves 8 as a pasta course, or 4 as a main course

From: stigle@cs.unca.edu (Sü Stigleman)

Stichworte: Thai, Pasta




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