Recipe ingredients and directions:
8 oz small size rice noodles
3 T tomatoe sauce or tamarind paste
2 T veg. oil
1 T pickled radish
3 T sugar
1/3 c water or chicken stock
1 egg
3 T fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh), chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 T finely chopped peanuts
Soak the rice noodles in cold tap water about 20 minutes, until
they are springy. Then drain in a colander until needed.
If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as
you can through a seive to remove bits of bark, etc.
Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.
Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add
more liquid if necessary — it will cook out. Don’t be easy on
the noodles — chop them with the spatula or spoon some to separate
them. It may help to "toss" the noodles like a salad, to get them
coated.
Beat the egg and mix with the noodles. Add the fish sauce and
shrimp. Mix everything thoroughly. The noodles will tend to
"clump", so stir or "toss" like a salad to get everything mixed,
and to ensure that the egg and shrimp cook thoroughly. It will
help to cover the wok with a lid for a minute or so, then toss the
mixture, then cover again. You’ll know it’s done when the shrimp
are completely pink. There may be a little browning of the noodles,
stirring will keep them from burning.
Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.
Category: Asian Recipes
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