Easy Recipe Finder
Recipe Feeder
4 oz dried rice noodles, medium size
1/4 cup vegetable oil
2 cloves finely minced garlic
3 tblsp chopped raw shrimp
3 tblsp lean ground pork
1 tsp sugar
1 tblsp fish sauce
1 tsp soy sauce
2 tsp hot chili sauce
2 beaten eggs
2 tblsp tamarind sauce
1/4 cup bean sprouts
1 sliced scallion
1 tblsp salty preserved radish
2 tblsp coarsely ground salted or unsalted peanuts
2 tblsp sliced green onions
2 wedges lemon
1 cucumber
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.
1/4 cup vegetable oil
2 cloves finely minced garlic
3 tblsp chopped raw shrimp
3 tblsp lean ground pork
1 tsp sugar
1 tblsp fish sauce
1 tsp soy sauce
2 tsp hot chili sauce
2 beaten eggs
2 tblsp tamarind sauce
1/4 cup bean sprouts
1 sliced scallion
1 tblsp salty preserved radish
2 tblsp coarsely ground salted or unsalted peanuts
2 tblsp sliced green onions
2 wedges lemon
1 cucumber
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.
