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Thai Spicy Noodles

Kategorie:

Anzahl: 4 servings

240
4
4
4
4
1
1/2
1/2
4
450
1
8
4
4
4
g
Essl.
Essl.
Essl.
Essl.
Essl.
cup
cup

g



cups
Thai rice noodles (banh pho)
Fish Sauce (or soya sauce)
Lime juice (lemon juice)
Tomoto puree
Sugar
Hot red pepper flakes
Ground peanuts
Vegetable oil
Cloves of garlic minced
Chicken cut in small pieces
Large tofu cut in chunks
Very large tiger shrimp
Eggs lightly beaten
Bean srouts
Scallions, cut 1/2 in pieces

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 continü to
stir fry.
Add drained rice noodles and dish sauce mixture, continü to stir fry for
about 3 minutes.
Add peanuts, bean sprouts and scallions, and continü to stir fry for
another 2 minutes.
Sprinkle with more ground peanuts.
Serve immediately with lemon wedges, cucumber slices and corriander.

Stichworte: Pasta, Thai




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