Title: Thai Fried Noodles (3)
Categories: Thai Pasta
Yield: 4 Servings

3	tb	Vegetable oil
4		Garlic cloves - finely crushed
1	tb	Fish sauce
3	tb	-TO
4	tb	Lime juice
1	ts	Crushed palm sugar
2		Eggs; beaten
12	oz	Rice vermicelli - soaked in water for - 20 minutes, drained
4	oz	Peeled shrimp
4	oz	Bean sprouts
4		Green onions; sliced
TO GARNISH
2	tb	Dried shrimp, ground
		Roasted peanuts - finely chopped
		Cilantro leaves
		Lime slices

Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.

When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.

Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7

From: stigle@cs.unca.edu (Sue Stigleman)

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