Thai Red Chili Noodles
Sep 10 '00
This is another variation of a "Pad Thai" type noodle dish my wife and I have eaten at some local Thai restaurants. I really enjoy trying to replicate at home, the dishes I have eaten at a restaurant. This does take some preparation time, but the effort is worth it to be able to eat these delicious noodles without having to go to the restaurant.
If you are lucky you can find these ingredients in your supermarket, if not you will need to go to your local Asian market to purchase some of the ingredients, such as the fish sauce, Sambal chili sauce, Thai pickled daicon radish,Thai chili paste with garlic, dried shrimp and rice noodles.
Ingredients:
1 pkg. Rice Noodles
1/2 Lb Tofu (firm) cut into small cubes
1 Egg, beaten
4 cloves garlic, minced
1/4 cup lime juice
1/4 cup fish sauce
1/4 cup sugar
1 tsp. chili paste with garlic
1 tsp. Sambal chili sauce
3 Tbsp. green onion, chopped
3 Tbsp. cilantro, chopped
2 Tbsp. pickled daicon radish
1 Tbsp. dried shrimp
Boil water to pour over the rice noodles in a large mixing bowl. Stir them and then let them sit in the water until they are tender, but not completely soft. When tender, drain off all the water and set aside.
In a fry pan cook the beaten egg like you would an omelette, once cooked thru, cut up into small strips. Set aside.
In a wok, fry tofu cubes in some oil until golden on every side. Remove from wok and set aside.
Place some more oil in the wok and add drained tender rice noodles. Stir fry these noodles for one minute, add fried tofu and cook egg strips and stir fry again.
Stir remaining ingredients together and pour over the noodles in the wok. Stir fry until the noodles are covered in a light sauce and are cooked enough to eat. DO NOT OVERCOOK, the noodles should not feel mushy. Serve alone as a light meal or as a side dish to Spicy Vietnamese Grilled Pork.
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