Ingredients
1/2 lb Thai flat rice noodles
3 tb Finely chopped peanuts
- (bahn pho), OR rice sticks - (dry-roasted salted type)
Oil; for deep-frying
2 tb Lime juice, freshly squeezed
1/2 lb Fresh firm bean curd
1 tb Sugar
- cut into tiny cubes
6 tb Thai fish sauce
1/4 c Peanut oil
1/4 c Tamarind sauce
1/2 tb Garlic, chopped
2 ts Red chili paste with garlic
1/2 c Chicken breast meat
2 c Fresh bean sprouts
-- (very thinly sliced)
2 Limes; quartered
1/4 lb Shrimp, peeled
1/3 c Fresh coriander leaves
- cut in half the long way
3 Chopped scallions
2 Eggs; beaten
4 tb Finely chopped peanuts
1 tb Dried shrimp powder - (dry-roasted type)
1/4 ts Freshly ground black pepper
|
|
Prepare the ingredients, except the garnishes, and place them
near the wok, you will need to work fast.
Soak the noodles in ample warm water until supple, about 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 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
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.
Makes 1 Serving
|
