Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 4 Preparation Time :

  4. Categories : Chicken Seafood

  5. Pasta

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. Stephen Ceideburg

  8. 2 tb Fish sauce

  9. 2 tb Dark soy sauce

  10. 2 Limes, juice only

  11. 3 tb Vinegar

  12. 1/4 c Brown sugar or half brown

  13. -and half palm sugar

  14. Oil, for deep-frying

  15. 6 oz Rice sticks

  16. 4 Eggs, lightly beaten

  17. 1 md Onion, finely diced

  18. 3 Cloves garlic, minced

  19. 1 sm Red or green chile, seeds

  20. -removed, finely minced

  21. 3/4 lb Minced pork, diced chicken,

  22. -or peeled shrimp, or a

  23. -mixture

  24. 2 Green onions, sliced, for -garnish

  25. This special occasion noodle dish is a favorite in many Thai restaurants.

  26. Some versions are extremely sweet and sticky; this version is less so, but

  27. the important flavors are still sweet, sour, and salty in that order. Be

  28. sure to use a large enough pan for saucing the noodles (step 5); a 14-inch

  29. wok is ideal.

  30. 1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and sugar and set aside.

  31. 2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately

  32. an ounce of rice sticks into the oil; they will puff up and rise to the top

  33. of the oil in only a few seconds. Turn them over once and fry until crisp,

  34. about 15 seconds in all. Transfer finished noodles to a pan lined with

  35. paper towels and continue frying the batter in small batches. Keep noodles

  36. warm in a low oven.

  37. 3. Dip a hand in the beaten egg and, holding your hand approximately 8

  38. inches above the hot oil, drizzle egg over the surface in a random pattern.

  39. Continue with about half the egg mixture, forming a lacy network of egg.

  40. Fry until golden brown on underside, turn over once, and brown other side.

  41. Transfer to a plate and drain on paper towels. Repeat with remaining egg.

  42. 4. Heat a second wok over medium high heat and add approximately 2

  43. tablespoons oil from the first wok. Add onion, garlic, and chile and cook

  44. until they are fragrant. Add meats or shrimp and stir-fry just until done.

  45. 5. Stir sugar mixture and add to wok. Bring to a boil and cook until

  46. slightly thickened. Reduce heat to low and add about a quarter of the fried

  47. noodles and eggs. Stir together and toss to break up noodle clumps and coat

  48. with sauce. Continue adding noodles and eggs in batches until all are

  49. coated with sauce. Transfer to serving platter and garnish with sliced

  50. green onion.

  51. Serves 4 with other dishes.

  52. From the California Culinary Academy's "Southeast Asian Cooking", Jay

  53. Harlow, published by the Chevron Chemical Company, 1987. ISBN

  54. 0-89721-098-0. - - - - - - - - - - - - - - - - - -


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