(Thai noodles with chicken or prawns)
(if you prefer chicken - just replace the shrimp step by lightly frying some chicken pieces cut up into small nuggets - and only use breast meat life is to short to eat bad portions of chicken. - C)
Ingredients
3 tb vegetable oil
1/2 c extra-firm tofu, diced
1 tb chopped garlic
1 tb dried shrimp
11 oz rice noodles - soaked in water for
1/2 c water or chicken stock
3 tb sugar
3 tb fish sauce
1 tb soy sauce
2 beaten eggs
3 tb chopped peanuts
1/4 c chives, cut in 1" pieces
1 c bean sprouts
2 limes, cut into wedges
Instructions
Fresh vegetables such as sliced cabbage, bean sprouts and chives, optional
Heat the oil in a wok over high heat. Add the tofu pieces and fry until browned on all sides. Using a slotted spoon, remove and drain them on paper towels.
Add the garlic and dried shrimp to the wok and stir-fry 30 seconds to 1 minute. Add the rice noodles and keep stirring over a high heat for 3 minutes or until the noodles are soft. Add the water and stir. Add the sugar, fish sauce and soy sauce and stir well to combine.
Add the beaten eggs and stir-fry until the eggs are cooked and well combined with the noodles.
Add the drained tofu, peanuts and chives. Stir-fry to combine, then add the bean sprouts and stir together.
Serve garnished with lime wedges and topped with fresh vegetables, if desired.
(if you prefer chicken - just replace the shrimp step by lightly frying some chicken pieces cut up into small nuggets - and only use breast meat life is to short to eat bad portions of chicken. - C)
Ingredients
3 tb vegetable oil
1/2 c extra-firm tofu, diced
1 tb chopped garlic
1 tb dried shrimp
11 oz rice noodles - soaked in water for
1/2 c water or chicken stock
3 tb sugar
3 tb fish sauce
1 tb soy sauce
2 beaten eggs
3 tb chopped peanuts
1/4 c chives, cut in 1" pieces
1 c bean sprouts
2 limes, cut into wedges
Instructions
Fresh vegetables such as sliced cabbage, bean sprouts and chives, optional
Heat the oil in a wok over high heat. Add the tofu pieces and fry until browned on all sides. Using a slotted spoon, remove and drain them on paper towels.
Add the garlic and dried shrimp to the wok and stir-fry 30 seconds to 1 minute. Add the rice noodles and keep stirring over a high heat for 3 minutes or until the noodles are soft. Add the water and stir. Add the sugar, fish sauce and soy sauce and stir well to combine.
Add the beaten eggs and stir-fry until the eggs are cooked and well combined with the noodles.
Add the drained tofu, peanuts and chives. Stir-fry to combine, then add the bean sprouts and stir together.
Serve garnished with lime wedges and topped with fresh vegetables, if desired.
2 comments:
Mmm, it looks so nice. You msut be a good cook.
The ingredients and preparation are not difficult. I'll try to do it in these days. Thank you :)
Cool! If you like and don't forget to tell me...yammy yammy !!
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