Asian Recipes - Thai Fried Rice Noodles Recipe

Ingredients

• 8 oz/250 g dry, narrow rice noodles

• 3 to 4 tbsp vegetable oil

• 5 large raw prawns, peeled and cut in half

• 1/4 lb/125 g minced lean pork

• 2 pieces deep fried tofu, or tofu puffs, cubed (about 1/2 cup/125 ml)

• 1 to 2 tbsp vegetable oil

• 2 large eggs, beaten

• 1 cup bean sprouts, trimmed

• 2 tbsp/30 ml roasted peanuts, coarsely chopped

• 1 to 2 tbsp/15 to 30 ml ground dried shrimp

• Coarsely chopped green onion and fresh coriander; thinly sliced red chilies for garnish

Seasoning:

• 3 cloves garlic, minced

• 2 tsp/10 ml chili flakes

• 2 to 3 tbsp/30 to 45 ml fish sauce

• 1 tbsp/15 ml rice vinegar

• 2 tsp/10 ml sugar

• 1 to 2 tbsp/15 to 30 ml tamarind water

Serves 4

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Method:

1. Soak the rice noodles in hot water for 10 to 15 minutes or until soft. Meanwhile, prepare all remaining ingredients and have at hand.  Drain the noodles well and set-aside.

2. In a small bowl, combine fish sauce, vinegar, sugar and tamarind water. Stir well to dissolve the sugar. Set aside.

3. Preheat a wok or large, deep frying pan over medium-high to high heat. Add the 3 to 4 tbsp/45 to 60 ml oil and as soon as it is hot add the garlic and chili flakes. Stir once and add the prawns.

4. Keep stirring until the prawns begin to change color and then add the pork. Keep cooking until the pork changes color and then add the tofu.

5. Add the fish sauce mixture and bring to a boil. Add the rice noodles and stir well, tossing to combine with the sauce. Continue to cook until the noodles become soft. Transfer the noodles to a serving platter.

6. Return the pan to the heat and add the remaining 1 to 2 tbsp oil. Add the eggs to the pa and allow them to cook for a few seconds without stirring. Stir the eggs and add the bean sprouts. Continue to cook until the eggs are almost firm.

7. Return the noodles to the pan and stir to mix the eggs, sprouts and noodles. Return the noodles to the serving platter, garnish and server.