THAI FRIED NOODLES (3)

      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
 
 MMMMM-------------------------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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