Bamboo Club Thai Spicy Noodles
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Serves/Makes: 2
Ready in: < 30 minutes
- 1 package (8 ounce size) thin egg noodles
- 4 tablespoons fish sauce*
- 4 tablespoons lime juice
- 4 tablespoons tomato puree
- 4 tablespoons sugar
- 1 tablespoon hot red pepper flakes
- 1/2 cup ground peanuts
- 1/2 cup vegetable oil
- 4 cloves garlic, minced
- 1 square tofu, drained and cubed
- 1 pound chicken, in bite sized pieces
- 8 large shrimp (optional)
- 4 eggs, lightly beaten
- 2 cups bean sprouts
- 4 scallions, cut in pieces
- ground peanuts, for garnish
- lemon wedges, for garnish
- cucumber slices, for garnish
- cilantro, for garnish
Partially cook the noodles and allow to cool; set aside. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least 1/2 cup plus extra for garnish). Prepare and assemble all other ingredients. In a large wok, over medium heat brown the garlic in oil. Add tofu, chicken and shrimp and saute until lightly browned. Add eggs and continue to stir fry. Add drained noodles and fish sauce mixture; stir fry 3 minutes. Add peanuts, bean sprouts and scallion; stir fry 2 minutes. Remove from heat, add garnish and serve. * If you cannot locate fish sauce you can use soy sauce but it will change the flavor.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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