Thai rice noodles - rachael ray recipe


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Recipe by: rachael-ray

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Preparation Time:
20 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

4 oz Dried rice noodles - medium size

1/4 c Vegetable oil

2 Garlic cloves; finely minced

3 tb Chopped raw shrimp

3 tb Lean ground pork

1 ts Sugar

1 tb Fish sauce

1 ts Soy sauce

2 ts Hot chili sauce

2 Beaten eggs

2 tb Tamarind sauce

1/4 c Bean sprouts

1 Scallion; sliced

1 tb Salty preserved radish

2 tb Coarsely ground peanuts (salted or unsalted)

2 tb Sliced green onions

2 Lemon wedges

1 Cucumber


Cooking Preparation of the Recipe:

1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.

4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

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