Recipe By : Nila Sweeney
Serving Size : 6 Preparation Time :0:50
Categories : Thai Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Firm bean curd cake (4x4 cm)
1 c Vegetable or peanut oil
100 g Chicken breasts -- skinless,
- cubed
200 g Vermicelli -- thin rice variety
100 g Baby prawns -- cooked & peeled
2 Spring onions -- chopped
1 ts Garlic -- chopped
2 Eggs -- lightly beaten
1/4 c White sugar
3 tb Lime juice
5 ts White vinegar
2 tb Water
2 1/2 tb Fish sauce
1 ts Chili powder -- mild
100 g Fresh bean sprouts -- rinsed
6 Garlic chives --
- cut in 5 cm lengths
Heat oil in a wok. Cut bean curd into thin theads and fry until crisp
on surface. Remove and set aside.
Fry chicken until it changes colour. Remove and set aside.
Fry noodles until expanded, crisp and white. Remove & drain.
Pour off all but 2 tb oil and stir-fry prawns, spring onions, and
garlic for 1-1/2 minutes. Remove and set aside.
our beaten egg into pan and break up in wok. Remove when firm and
wipe out wok.
Pour sugar, lime juice, vinegar, water, and fish sauce into wok and
bring to boil. Add chilli and cook for 1-1/2 minutes. Add fried
noodles and toss in sauce until completely coated.
Add bean curd, chicken, prawns, onions, garlic, and eggs. Heat
through gently, stiring until hot for about 3 minutes.
Pile noodles into serving plate and garnish with sprouts and garlic
chives.
