BAMEE HAENG (SPICY EGG NOODLES)

      Title: BAMEE HAENG (SPICY EGG NOODLES)
  Categories: Thailand, Pastas, Thai
       Yield: 1 Servings
  
            Stephen Ceideburg
       3 oz Fresh whole egg noodles
            -(bamee)
       1 tb Garlic Oil (see recipe)
       2 tb Fish sauce (nam pla), or to
            -taste
       2 tb Kwan's Sweet and Sour Sauce
            -(see recipe)
            Dried hot chile flakes, to
            -taste
       1    Handful bean sprouts
     1/4 c  Shredded barbecued pork,
            -cooked chicken, beef or
            -shrimp
            Chopped green onions for
            -garnish
            Fresh coriander leaves
       1 ts Ground peanuts
  
   Whole egg noodles may be purchased in Asian markets (they are labeled
   "egg wonton-style noodles"). Serve this dish for breakfast, lunch or
   as a snack or as a side dish in a Western- style meal. The ancillary
   recipes are in the next post.
   
   Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove
   and plunge into cold water for 4 or 5 seconds. Return to boiling
   water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic
   oil, fish sauce, sweet and sour sauce and dried chile flakes (if you
   like it hot).
   
   Dip bean sprouts quickly into boiling water; drain. Add to noodles.
   Add one or more of the cooked meats. Top with green onions, coriander
   and ground peanuts.
   
   Note: This recipe is a version served by street noodles vendors in
   Thailand. Seasonings may be adjusted to your taste.
   
   PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat
   (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.
   
   From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
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