Last month we brought a new recipe on board, here is the next one. A traditional Thai dish that everyone should be familiar with!
6 oz (170 g) rice stick noodles
1/3 cup (75 mL) chili sauce
1/4 cup (50 mL) fish sauce
1/4 cup (50 mL) lime juice
1 tsp (5 mL) Asian chili paste or hot peppersauce
2 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 shallots, sliced
1 sweet green pepper, sliced
1 red pepper, sliced
12 oz (340 g) large shrimp, peeled and deveined
1 egg, lightly beaten
4 oz (113 g) medium tofu, cubed
2 cups (500 mL) bean sprouts
6 green onions, sliced
1/2 cup (125 mL) choped fresh coriander
1/2 cup (125 mL) chopped roasted peanuts
Coriander sprigs and lime wedges
In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.
Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.
In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.
Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.
Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.