THAI NOODLES (2)

      Title: THAI NOODLES (2)
  Categories: Thai, Pasta
       Yield: 6 Servings
  
     1/2 lb Dried rice noodles 1/8" wide
            -Warm water
     1/2 lb Shrimp, chicken or pork
            -OR- a combination
     1/4 c  Fish sauce
     1/4 c  Granulated sugar; PLUS:
       2 tb Granulated sugar
     1/4 c  White vinegar: PLUS:
       2 tb White vinegar
       1 ts Paprika; -OR-
       1 tb -Tomato paste -OR-
       1 tb -Catsup (all are optional)
       4    Green onions
     1/2 c  Vegetable oil
       1 ts Finely chopped garlic
       2    Eggs
     3/4 lb Bean sprouts
       2 tb Ground roasted chilies
     3/4 c  Ground roasted peanuts
            -- (unsalted)
            Lime wedges
  
   1.  Soak the noodles for 20-25 minutes in enough warm water to cover
   them. They should be flexible and soft, but not so soft that they can
   be mashed easily with the fingers. Later cooking in liquid will
   soften them more. Drain them thoroughly in a colander while preparing
   the other ingredients. Traditionally they are left in full-length
   strands, but you may cut them into 8-inch lengths if you find it
   easier to stir-fry them that way.
   
   2.  Peel and devein the shrimp, leaving the tails intact, or slice the
   chicken or pork across the grain into strips not more than 1/8 inch
   thick and 1 to 2 inches long.
   
   3.  Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
   paste, or catsup in a bowl, and stir until the sugar is dissolved.
   Set the mixture aside. Slice the green onions, both white and green
   parts, diagonally into pieces 1 1/2 inches long and 1/4 inch thick.
   Set aside.
   
   4.  Heat a wok, add the oil, and swirl it over the surface of the
   pan. Add the garlic and stir-fry until light golden. Add the meat and
   stir-fry until the pink color disappears completely. If you are using
   shrimp, stir-fry until they turn pink.  Add the noodles and toss
   lightly to coat them with oil and to distribute the meat and garlic.
   
   5.  Add the liquid from Step 3 and bring it to a boil rapidly, gently
   folding the noodles without breaking them. Reduce the heat to medium
   and boil the mixture, folding frequently, until the noodles have
   absorbed the liquid.
   
   6.  Using a wok scoop or a stiff spatula, lift the noodles gently
   from one side of the wok.  Pour a little oil along the side of the
   wok, then break 1 egg and slip it into the oil. Break the yolk, and
   cover the egg with the noodles immediately.  Repeat this on the
   opposite side of the wok with the remaining egg. Allow the eggs to
   cook undisturbed, over moderate heat, until they are set and almost
   dry. Additional oil may be added if the eggs or the noodles begin to
   stick to the wok.
   
   7.  When the eggs are set and almost dry, fold them gently but
   rapidly into the noodles.  Try not to break the noodles, which will
   be soft and fragile at this point. An effective way is to insert the
   scoop under the eggs, lift it through, and fold the mixture over.
   Continue the lifting and folding motion until the eggs are broken up
   and well distributed.
   
   8.  Add the bean sprouts and sliced green onions and toss the entire
   mixture quickly and gently, still avoiding breaking the noodles. Cook
   for about 2 minutes, or until the bean sprouts and green onions are
   crisp-tender.
   
   9.  Place the mixture on a large warm platter. Sprinkle the ground
   chilies and peanuts over the top and squeeze lime juice over that, or
   serve these garnishes separately, for each diner to add according to
   taste.
   
   Variation: ========== Omit the shrimp, pork, or chicken from the list
   of ingredients, and ignore any instructions for them. Substitute 1/2
   pound tofu and 1/4 pound dried shrimp. Put the tofu on a triple layer
   of paper towels, cover it with another triple layer, put a plate on
   top of that, and put a 2-pound weight, e.g. a can of tomatoes, on top
   of the plate. Let stand for 20 to 30 minutes to press out the excess
   water. Put the dried shrimp in a sieve, rinse them quickly under hot
   running water, and set them aside to drain. After the tofu has been
   pressed, slice it into 1/4-inch cubes.  Add the tofu and shrimp in
   Step 5 of the instructions and proceed with the main recipe. Note: in
   Thailand, dried shrimp are available in a smaller size than is
   generally available in the United States. If you would like to
   simulate that, chop the dried shrimp very coarsely after they have
   been rinsed.
   
   (Yield:  6-8 servings)
   
   Source: Thai Home-Cooking
   
   From:  mike_johnston.trwgbr@qmail4.nba.trw.com (Michael L. Johnston)
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