Fried Thai Noodles

Name: Fried Thai Noodles
Yield: Serves 2
Cuisine: Thailand
Ingredients: 100 g (4oz) medium flat noodles, soaked in water for 20 minutes until soft, then drained; 2 tablespoons lime or lemon juice; 1 egg; 100 g (4oz) medium flat noodles, soaked in water for 20 minutes until soft, then drained; 4 tablespoons groundnut oil; 2 shallots, thinly sliced; 1 tablespoon preserved radish (Tang Chi), finely chopped; 25 g (1oz) beansprouts; 2 tablespoons roasted peanuts, chopped; 2 tablespoons whole dried prawns, ground or pounded – rinse before use; ½–1 teaspoon tamarind concentrate; 1 teaspoon brown sugar; 2 tablespoons lime or lemon juice; 1 tablespoon fish sauce; chopped Chinese chives (or the green stalks of spring onion); chopped Chinese chives (or the green stalks of spring onion); 2 red chilli peppers, seeded and chopped; chopped Chinese chives (or the green stalks of spring onion); Sprigs of fresh coriander

Preparation info

Serves
2

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Tang Chi is sold whole or in slices in vacuum sealed packs in Chinese or Asian stores.

Ingredients

4 tablespoons groundnut oil
2 shallots, thinly sliced
1 egg

Asia
Thailand
Preserve
Pescatarian
South East Asia
Noodles

Method

In a wok or frying pan, heat the oil, add the shallots and fry for about 10 minutes, until tender and golden brown. Break the egg into the wok and stir quickly for a couple of seconds. Throw in the noodles and stir well. Mix well with the shallots and egg, scraping down the sides of the wok.

Add the lime or lemon juice, fish sauce, tamarind concentrate, sugar, beancurd, half the peanuts