Ingredients Jump to Instructions ↓

  1. 8 oz Rice Vermicelli

  2. 3 T Oil

  3. 3 ea Garlic cloves, minced

  4. 1/4 c Dried Shrimp

  5. 1/4 c Fish sauce

  6. 1/4 c Sugar

  7. 2 T Tamarind juic

  8. 1 x -may be substituted)

  9. 1 T Paprika

  10. 1/2 c Fried tofu

  11. 2 T Dried, unsalted turnip,

  12. 1 x -cut into small pieces

  13. 1 ea Egg, beaten

  14. 1/4 c Chives, cut in

  15. 1 in lgths

  16. 1/4 c Ground roasted peanuts

  17. 1 c Bean sprouts

  18. 1 x GARNISH:

  19. 1/2 c Bean sprouts

  20. 1/2 c Chopped chives

  21. 1/2 ea Lime, cut in wedges

  22. 2 hours, until soft. Drain and set aside.Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp and stirfry. Add the noodles and stirfry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika. Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.Mix in the chives, peanuts and Place on a serving dish, arrange the garnishes attractively and serve. Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch squares and fry in oil on both sides until golden brown.From Thailand the Beautiful Cookbook, as printed in the Phila. Inquirer,


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