Long time, no post, in fact months since my last post. Thanks to a friend I post tonight’s dinner offering for my 2 beautiful daughters. Noodles are always well received and these noodles especially so. I have made this noodle dish with only 1/2 the ingredients listed and still it has a favourable reponse. I think the key is the addition of the palm sugar and fish sauce. Please give it a try and see what you think.
Ingredients:
500g Thai rice noodles
2-3 cloves of garlic, chopped
300g shrimps (substitute chicken or pork)
2 Lup Cheong sausages, chopped
4 eggs
2 cup bean sprouts (optional)
½ cup of garlic chives (subsitute normal chives or green onions)
½ cup of ground roasted peanuts or cashews
½ cup ground dried shrimp (optional)
¼ cup salted radish, finely chopped (optional)
4 tblspns palm sugar (subsitute brown sugar)
4 tblspns fish sauce
2 tblspns lemon or lime juice
3 tblspns of vegetable oil
Coriander leaves, ground dried chilli and a few pieces of lemon or lime, obviously leave out any of these for children.
Cook noodles in water just off the boil for 2 minutes. Drain, rinse in cold water and drain again then put to one side.
Put oil in the fry pan, add garlic, Lup Cheong sausage and salted radish. Stir fry for a few minutes, add shrimp, cook until well done. Add sugar, fish sauce, lemon juice and stir well. Make a space and add eggs, break the yolks and fry until nearly set then add the noodles.
Stir over a high heat for a few minutes. Add bean sprouts, garlic chives and ground shrimp to the mixture. Stir fry about 1 –2 minutes. Put on a plate sprinkle with peanuts, coriander leaves, chilli and lemon wedges.
