Ingredients:
- 7 oz. narrow rice noodles, soaked
and drained
- 3 Tbs. vegetable oil
- 1 Tbs. chopped garlic
- 1 egg
- 4 Tbs. diced firm yellow beancurd
- 3 oz. prawns, shelled and deveined
- ½ Tbs. pickled Chinese radish
- 3 Tbs. sugar
- 2 Tbs. fish sauce
- 4 Tbs. vinegar
- ½ Tbs. paprika
- 2 Tbs. chopped roasted peanuts
- 6 oz. beansprouts
- 1/3 cup spring
onions, cut into 1" lengths
- ¼ tsp. ground chili
- 1 fresh lime, sliced
|
Instructions:
- In a large frying pan, heat oil over
medium heat, sauté the garlic and pickled radish for a minute; then, add the egg and keep
stirring. Add the prawns, beancurd and the noodles; then, season with sugar, fish sauce,
vinegar, paprika and 1 Tbs. peanuts. Toss and cook for 10 minutes, until noodles turn
soft. Then, add the spring onions, ground chili and half of the beansprouts, and remove
from heat. Garnish with 1 Tbs. of chopped roasted peanuts.
- Serve with the remaining beansprouts
with the lime on the side.
Make 2 servings. |
