Thai Rice Noodles

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 ounces dried rice noodles, medium size
• 1/4 cup vegetable oil
• 2 -3 cloves finely minced garlic
• 3 tablespoons chopped raw shrimp
• 3 tablespoons ground lean lamb
• 1 teaspoon sugar
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 2 teaspoons hot chili sauce
• 2 beaten eggs
• 2 tablespoons tamarind paste
• 1/4 cup bean sprouts
• 1 sliced scallion
• 2 tablespoons coarsely ground salted peanuts or 2 tablespoons unsalted peanuts
• 2 tablespoons green onions, sliced

Recipe

• 1 soak the noodles in hot water for 20 minutes, or until soft; drain.
• 2 heat oil in a wok or large skillet, saute until golden.
• 3 add in the shrimp and ground lamb, and stir-fry until lightly browned.
• 4 add the sugar, fish sauce, soy sauce and chili sauce, stir-fry until the sugar dissolves.
• 5 pour in the beaten eggs, let them set slightly then stir to scramble.
• 6 add in the noodles and stir-fry for about 2 minutes.
• 7 push noodles to side of wok or skillet then add in the tamarind sauce, cook for 1 minute.
• 8 add in the bean sprouts, scallions, and stir-fry until bean sprouts are slightly cooked (about 1 minute).
• 9 stir the noodles down to middle of wok and stir-fry until well mixed.
• 10 sprinkle with chopped peanuts and sliced green onions before serving.