Name: Stir Fried Rice Noodles, Bean Sprouts, Peanuts and Tamarind
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: ½ lb.(227 g.) Dried flat rice noodles, ¼ inch (0.6 cm.) wide; ¼ cup Light brown palm sugar; ¼ cup Fish Sauce (nabm pla); 2 Tbsp. Vegetable oil; 2 to 3 tsp. Ground roasted Dried red chilies; 2 Tbsp. Chopped, garlic; 1 Tbsp. Minced, shallots; 2 medium Limes, cut into wedges; 2 Tbsp. Ground roasted Dried chilies; 2 cup Bean sprouts, trimmed (divided use); ½ cup Peanuts, roasted in dry pan, chopped (divided use); 1 cup Chinese chives, cut into 1-inch (2.5 cm.) lengths (or substitute scallion greens); ¾ cup Pressed bean curd, small strips, about ¼ × ¼ × 2-inch (.6 × .6 × 5 cm) strips; 1 Tbsp. Shredded salted radish, rinsed briefly; 2 large Eggs, lightly beaten; 1 Tbsp. Chopped dried shrimp

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Stalls dot the streets in major cities like Bangkok but the best version of this famous Thai street food I found was in Lumnaria, in Lopburi province. At that stall, the jovial used a large wok to make giant batches for her clamoring fans. She started by combining small strips of chicken, shrimp or other meat with the garlic in the first stage of the stir-fry. This was counter-intuitive, since many cooks fry aromatics alone first. Add chicken, shrimp or other meat to this dish if you wish.<