Bangkok Orchid Pudt Thai Noodles
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: < 30 minutes
Ingredients:
1 pound medium-size Thai rice stick noodles (see note)
1 cup fresh bean sprouts (divided)
5 green onions
1/4 cup vegetable oil
**Optional Ingredients (One Or More)***
sauteed meat
shrimp
cooked eggs
black straw mushrooms
chopped broccoli tops
carrot coins
sliced Vidalia onions, blanched
1/2 inch cubes freshly pressed, uncooked tofu
***For Stir-Frying**
2 tablespoons nam pla (Thai fish sauce) (see note)
1 tablespoon vinegar
1 tablespoon tamarind juice
OR
1/2 lime, juiced
3 tablespoons sugar
4 cayenne peppers, ground, then soaked in
2 tablespoons vinegar
1 teaspoon ground cayenne pepper or to taste
4 tablespoons chopped peanuts for garnish
Directions:
Soak rice stick noodles in cool water 1 hour. Drain.
Rinse half the fresh bean sprouts in water. Cut green onions in half. Cut bottoms into slices and cut tops into 1-inch strips. Set aside.
Heat oil in wok. Add your choice of meat, shrimp, eggs or mushrooms to taste. Add a little water to keep moist. Add your choice of vegetables along with tofu if desired. Stir-fry about 30 seconds. Both meat and vegetable options can be used.
Add pre-soaked noodles to wok and cook over high heat. Add previously soaked bean sprouts, fish sauce, vinegar, tamarind juice and sugar. Stir-fry until noodles become brown from the sauce and are tender, about 2 minutes. Add onion top strips. Turn over a few times.
Place on serving plate and garnish with unsoaked bean sprouts and remaining onion bottoms. Add cayenne peppers or cayenne pepper and peanuts.
NOTE: Rice stick noodles and nam pla are available at Asian food markets.
Recipe Location: https://www.cdkitchen.com/recipes/recs/511/Bangkok_Orchid_Pudt_Thai_Noodles47366.shtml
Recipe ID: 2224
Nutrition:
per serving: 772 calories, 23g fat, 121g carbohydrates, 23g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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