Ingredients Jump to Instructions ↓

  1. 1/2 lb Thai flat rice noodles

  2. - (bahn pho), OR rice sticks Oil; for deep-frying 1/2 lb Fresh firm bean curd

  3. - cut into tiny cubes 1/4 c Peanut oil

  4. 1/2 tb Garlic, chopped

  5. 1/2 c Chicken breast meat

  6. -- (very thinly sliced) 1/4 lb Shrimp, peeled

  7. - cut in half the long way 2 Eggs; beaten

  8. 1 tb Dried shrimp powder

  9. 1/4 ts Freshly ground black pepper

  10. 3 tb Finely chopped peanuts

  11. - (dry-roasted salted type) 2 tb Lime juice, freshly squeezed

  12. 1 tb Sugar

  13. 6 tb Thai fish sauce

  14. 1/4 c Tamarind sauce

  15. 2 ts Red chili paste with garlic

  16. 2 c Fresh bean sprouts

  17. 2 Limes; quartered

  18. 1/3 c Fresh coriander leaves

  19. 3 Chopped scallions

  20. 4 tb Finely chopped peanuts

  21. 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to

  22. 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle


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