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PHAD THAI KUNG SOD (fried noodles Thai style)
Ingredients:
300g narrow rice noodles 5 shelled prawns 3 eggs 500g bean sprouts 1 cake soybean curd, cut into small slivers 50g Chinese leek leaves 1 lemon 50g chopped pickled white radish ˝ cup ground roasted peanuts 1 tsp ground dried chilies 1 tbsp chopped shallots 1 tbsp chopped garlic 4 tbsp sugar 4 tbsp tamarind juice or vinegar 3tbsp fish sauce ˝ cup cooking oil
1. Heat 3 tbsp oil in a frying pan and sauté garlic and shallots. When yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking. Then move noodles to side of pan.
2. Put 3tbsp oil into Pan when hot, fry the prawn, pickled – white radish, bean curd, and dried chilies, sugar, Tamarind juice or vinegar and fish sauce and then return the noodles, mix thoroughly, and move to side.
3. Put 2tbsp oil into the pan. When heated, break eggs into pan and scramble with spatula, spreading egg in a thin layer in the pan. When set, return the noodles and mix together. Add half the bean sprouts and the Chinese leek leaves and turn to mix together. Spoon onto plates and sprinkle with ground peanuts. Serve with bean sprouts, Chinese leek leaves.
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Webmaster replies Mmm, I like Thai food, this sounds nice and spicy!
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