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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fish sauce smells very bad if you're not used to it, says Thai immigrant Revadee Crabbe. So when she cooks this popular Thai noodle dish for her husband and friends, she adapts it to American tastes by using salt instead of fish sauce, and much less chili. Look for rice noodles in the Asian section of the supermarket. Those 1/4 inch wide hold their shape best. Ingredients:
4 ounces dried rice noodles (rice sticks or mai fun) |
2 tablespoons catsup |
1 1/2 tablespoons sugar |
1/2 to 2 teaspoons hot chili flakes |
salt or asian fish sauce (nuoc mam or nam pla) |
2 teaspoons salad oil |
2 cloves garlic, pressed or minced |
1 boned, skinned chicken breast half (6 oz.), sliced into thin strips |
1/3 pound (24 to 30 per lb.) shrimp, peeled and deveined |
2 large eggs, beaten to blend |
3 green onions, ends trimmed, cut into 1-inch lengths |
3 cups (1/2 lb.) bean sprouts, rinsed and drained |
2 tablespoons finely chopped unsalted roasted peanuts |
cilantro sprigs |
1 cup finely shredded cabbage |
1/2 cup shredded carrot |
lime wedges |
Directions:
1. Soak noodles in hot (not boiling) water to cover until soft, 5 to 10 minutes; drain.
2. Mix catsup, sugar, 1/2 to 1 teaspoon chili flakes (to taste), and 1/4 teaspoon salt or 1 tablespoon fish sauce.
3. Place a nonstick 12-inch frying pan or 14-inch wok over high heat. When pan is hot, add oil, garlic, chicken, and shrimp. Stir-fry until shrimp begins to turn pink, about 1 1/2 minutes.
4. Reduce heat to medium-high. Add eggs and drained noodles; stir until mixed. Add catsup mixture and stir until noodles are tender to bite, about 2 minutes.
5. Add onions, 2 cups bean sprouts, and salt or fish sauce to taste. Mix.
6. Spoon onto plates. Sprinkle with peanuts and cilantro sprigs. Offer remaining bean sprouts, cabbage, carrot, lime, and chili to add to taste.
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