1 pound rice noodles
1 pound fresh bean sprouts
1 teaspoon minced garlic (Sathja Thato flattens the garlic with the blade of a knife before chopping)
1/2 cup vegetable oil
1/2 pound chopped chicken breast
1/4 cup dried shrimp
Dried tamarind dissolved in 1 cup water (1 tablespoon ketchup may be substituted)
3 tablespoons fish sauce
3 tablespoons brown sugar
3 eggs
A few cilantro leaves
Sprinkle of pounded dry chili
2 pieces sliced lemon
Ground peanuts
1 tablespoon chopped spring onion or chives
Soak rice noodles in warm water for 15 minutes.
Place bean sprouts in cold water. Set aside.
In frying pan, put all but 2 tablespoons oil, brown garlic until light brown, add chicken and dried shrimp. Sauté until done. Put aside.
Put in remaining oil, with noodles and the tamarind dissolved in water, or the ketchup.
Fry until noodles are cooked, about 3 minutes.
Add the cooked chicken, fish sauce, brown sugar and eggs. Mix well. Cook about 3 more minutes until eggs are cooked.
Turn off heat, and add onions or chives and the bean sprouts. Save a few bean sprouts to put on the side.
Put on serving plate with reserved raw bean sprouts.
Sprinkle with ground peanuts, chili powder, green onion, cilantro and lemon slices.
Serve hot. Makes 4-6 servings.
Adapted from "Cooking Thai Food in American Kitchens" by Malulee Pinsuvana
Sunday, September 19, 1999
