Thai Recipe

INGREDIENTS

Nutrition

SERVINGS 4UNITS

• ounces Thai rice noodles, 1/8
• 4tablespoons fish sauce
• 6tablespoons white vinegar
• 1tablespoon tomato paste
• 6tablespoons sugar
• 4green onions
• 1cup dry-roasted unsalted peanuts, Coarsely Ground
• 1⁄2cup vegetable oil
• 2garlic cloves, minced
• 1⁄2lb skinless chicken breasts, cut in small pieces (or 1/2 lb of a combination of 2 or all 3) or 1⁄2lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1⁄2 lb raw shrimp (or 1/2 lb of a combination of 2 or all 3)
• egg
• bean sprouts
• 2tablespoons crushed red pepper flakes
• 2limes, cut into wedges

DIRECTIONS

1. Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
2. (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
3. Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
4. Slice the scallions on the diagonal 1/4 inch thick, set aside.
5. Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
6. Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
7. Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
8. Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.