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home > recipes > pasta > thai sweet and sour fried noodles
from NY, US 3 cups (750 ml) peanut oil 8 oz (225 g) fine rice noodles (rice vermicelli) 4 oz (125 g) ground pork or chicken 4 oz (125 g) raw shrimp, peeled and finely chopped 1 cup (250 ml) finely chopped firm tofu 1/3 cup (80 ml) white vinegar 1/3 cup (80 ml) sugar 1/3 cup (80 ml) Thai fish sauce 3 eggs, beaten Freshly ground pepper to taste 2 heads pickled garlic, thinly sliced 2 - 3 hot red chilies, seeded and thinly sliced 3/4 cup (180 ml) chopped cilantro 1/4 cup (60 ml) chopped fresh chives Heat the oil in a wok or pot over moderate heat until the surface shimmers. Meanwhile, place the rice noodles in a plastic bag and crush to break them into small pieces. Test the oil by dropping a few noodles in - they should puff up immediately. Fry the noodles in small batches and remove from the oil as soon as they have puffed and turned light golden brown. Drain on paper towels. Drain off all but about 1/4 cup (60 ml) of the oil and stir fry the ground pork or chicken for 2 to 3 minutes, until no longer pink. Add the shrimp and stir fry for 1 minute. Add the tofu and stir fry for 1 minute. Stir the vinegar, sugar, and fish sauce together in a bowl until the sugar is dissolved. Add to the meat mixture and bring to a boil. Add the beaten eggs and pepper, stirring until the eggs are set. Add the noodles and the remaining ingredients and stir gently to combine. Serves immediately. Yield: 4 to 6 servings.

Thai Sweet and Sour Fried Noodles


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list all recipes for PASTA (159)
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list all recipes by BUTTERFLYDOG (1134)


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keyword: sweet
keyword: fried
keyword: noodles
ethnicity: thai
recipes for pasta
recipes by butterflydog
Email Address:
(posted June 20, 2011)

from NY, US

3 cups (750 ml)
peanut oil
8 oz (225
g) fine rice noodles (rice vermicelli)
4 oz (125
g) ground pork or chicken
4 oz (125
g) raw shrimp, peeled and finely chopped
1 cup (250 ml) finely chopped
firm tofu
1/3 cup (80 ml) white
vinegar
1/3 cup (80 ml)
sugar
1/3 cup (80 ml) Thai
fish sauce
3
eggs, beaten
Freshly ground pepper to taste
2 heads pickled
garlic, thinly sliced
2 - 3
hot red chilies, seeded and thinly sliced
3/4 cup (180 ml) chopped
cilantro 1/4 cup (60 ml) chopped fresh chives

Heat the oil in a
wok or
pot over moderate heat until the surface shimmers. Meanwhile, place the rice noodles in a plastic bag and crush to break them into small pieces. Test the oil by dropping a few noodles in - they should puff up immediately.

Fry the noodles in small batches and remove from the oil as soon as they have puffed and turned light golden brown. Drain on paper towels. Drain off all but about 1/4 cup (60 ml) of the oil and stir fry the ground pork or chicken for 2 to 3 minutes, until no longer pink. Add the shrimp and stir fry for 1 minute. Add the tofu and stir fry for 1 minute. Stir the vinegar, sugar, and
fish sauce together in a bowl until the sugar is dissolved. Add to the meat mixture and bring to a boil. Add the beaten eggs and pepper, stirring until the eggs are set. Add the noodles and the remaining ingredients and stir gently to combine. Serves immediately.

Yield: 4 to 6 servings.



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