*  Exported from  MasterCook  *
 
                             THAI SPICY NOODLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Thai rice noodles (banh pho)
    4       T            Fish sauce (or soya sauce)
    4       T            Lime juice (lemon juice)
    4       T            Tomoto puree
    4       T            Sugar
    1       T            Hot red pepper flakes
      1/2   c            Ground peanuts
      1/2   c            Vegetable oil
    4       ea           Cloves of garlic minced
    1       lb           Chicken cut in small pieces
    1       ea           Large tofu cut in chunks
    8       ea           Very large tiger shrimp
    4       ea           Eggs lightly beaten
    4       c            Bean srouts
    4       ea           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 continue to stir fry. Add drained rice
   noodles and dish sauce mixture, continue to stir fry for about 3
   minutes. Add peanuts, bean sprouts and scallions, and continue to stir
   fry for another 2 minutes. Sprinkle with more ground peanuts. Serve
   immediately with lemon wedges, cucumber slices and corriander.
  
 
 
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