THAI RICE NOODLES WITH SHRIMP
INGREDIENTS: Serves 4
• 1 pound of Thai rice noodles**SEE COOK'S NOTE**
• 12 large shrimps, shelled and cleaned. Try to use fresh shrimp, frozen ones are too mushy.
• 2 eggs
• 2 cups bean sprouts
• 1 tablespoon of dried shrimp, pounded to powdery paste in a mortar and pestle...or in a blender.
• 1 tablespoon of chopped peanuts
• 1 tablespoon of sugar
• 1 tablespoon of (fish sauce)nam pla**SEE COOK'S NOTE**
• 1 tablespoon of sriracha hot sauce**SEE COOK'S NOTE**
• 1 tablespoon of fresh minced garlic
• ½ cup of oil...most anything but olive oil. Safflower oil is good. So is peanut oil.
• 1 tablespoon of chopped shallot, or long green onions. The green part is chopped for garnish.
• Fresh coriander (Cilantro)
• More bean sprouts
1. These are dried noodles, so they must be soaked in warm water for a half hour, maybe less. Drain them in a colander. While you are doing
the cooking, put the bean sprouts in cold water, in the refrigerator. This keeps them nice and crisp and clean.
2. Sautè the garlic in the oil in your wok. When the garlic is nicely browned, add the shrimp and cook until well done. Shrimp does not take a
long time to cook, and it has a built in thermometer. When it is pink and opaque it is done. Add the sugar, nam pla, sriracha and stir fry
3. Now add the eggs, being sure to break the yolks. Stir fry. The noodles will turn a brownish-orange at which point they are done.
4. Now take the bean sprouts, drain, and add to the noodles in your wok. Continue frying until the bean sprouts are done, which does not take
long. Don't overcook as it will then be a soggy mess.
INGREDIENTS FOR GARNISH:
• Some ground Thai chilies
• A couple of wedges of lemon
DIRECTIONS FOR GARNISH:
1. Serve with the extra raw bean sprouts as a side dish. Garnish with lemon wedges, Thai chilies, the chopped green onion, and the coriander (cilantro).
1. These noodles will turn translucent when cooked.
2. Nam Pla (Fish Sauce) and Sriracha( hot sauce) can be found in most good supermarkets or in Asian markets.