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Yield: 4 servings
| 8 | oz | Dried rice noodles |
| ¼ | cups | Vegetalbe oil |
| 3 | | Cloves garlic, minced |
| ½ | lb | Chicken breast diced |
| ½ | lb | Shrimp deveined, diced |
| 2 | | Eggs, beaten |
| 2 | cups | Bean sprouts |
| 1/3 | cups | Unsalted peanuts, ground |
| Sauce |
| 1/3 | cups | Ketchup |
| 3 | tablespoon | Chinese fish sauce |
| 2 | tablespoon | Lemon or lime juice |
| 2 | teaspoon | Soy sauce |
| 1 | teaspoon | Chilli sauce or chilli paste |
| 1 | teaspoon | Granulated sugar |
| Garnish |
| 3 | | Green onions, thinly sliced |
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Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1½ minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions.
Your Spicy Thai Noodles is ready. Good luck!
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