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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I make this at work, so the name silverewater Ingredients:
10 -16 ounces rice noodles |
2 tablespoons oil |
3 cloves garlic, crushed or minced,to taste |
8 ounces shrimp, peeled (optional) |
8 ounces chicken or 8 ounces pork or 8 ounces shrimp, cut into dice or matchsticks |
2 -3 eggs |
1 cup bean sprouts |
1/4 cup chopped or ground peanuts |
1 red chili peppers, finely chopped or 1 teaspoon red pepper flakes (optional) |
1 cup sliced cabbage |
cilantro leaf |
lime wedge |
1/4 cup thai fish sauce |
1/4 cup white vinegar |
2 tablespoons white sugar |
3 tablespoons paprika |
Directions:
1. Soak the rice noodles in cold water at least two hours before cooking.
2. Drain.
3. In a large wok, heat oil and stir-fry garlic for 30 seconds.
4. Add shrimp and other meat if used.
5. Add the noodles, and stir-fry until done.
6. Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so).
7. Spread wok contents out to the sides.
8. Add eggs, scramble or crack the eggs directly into the wok.
9. Stir until partially cooked or in forms of'streaky' yellow and white eggs.
10. Add noodle mixture into wok.
11. Add 1/2 the bean sprouts, peanuts, red pepper into the mixture.
12. Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro.
13. Serve with lime wedges to be squeezed into the noodles.
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