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thin egg noodles fish sauce lime juice tomato puree sugar red pepper peanuts vegetable oil garlic chicken shrimp eggs sprouts scallions
Viewed: 16 - Published at: 7 years agoIngredients
- 1 pkt (8 ounce) thin egg noodles
- 4 Tbsp. Fish sauce*
- 4 Tbsp. Lime juice
- 4 Tbsp. Tomato puree
- 4 Tbsp. Sugar
- 1 Tbsp. Warm red pepper flakes
- 1/2 c. Grnd peanuts
- 1/2 c. Vegetable oil
- 4 x Cloves garlic, chopped
- 1 sqr tofu, liquid removed and cubed
- 1 lb Chicken, in bite sized pcs
- 8 lrg Shrimp, (optional)
- 4 x Large eggs, lightly beaten
- 2 c. Bean sprouts
- 4 x Scallions, cut in pcs Grnd peanuts, for garnish Lemon wedges, for garnish Cucumber slices, for garnish Corriander, for garnish
Method
- 1.
- Partially cook the noodles and allow to cold; set aside.
- 2.
- Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside.
- 3.
- Grind peanuts in food processor (at least 1/2 c. plus extra for garnish).
- Prepare and assemble all remaining ingredients.
- 4.
- In a large wok, over medium heat brown the garlic in oil.
- Add in tofu, chicekn and shrimp and saute/fry till lightly browned.
- 5.
- Add in Large eggs and continue to stir fry.
- 6.
- Add in liquid removed noodles and fish sauce mix; stir fry 3 min.
- 7.
- Add in peanuts, bean sprouts and scallion; stir fry 2 min.
- 8.
- Remove from heat, add in garnish and serve.
- Notes: If you can't locate fish sauce you can use soy sauce but it will change the flavour.
