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Bangkok Orchid Pudt Thai Noodles

List of 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
Sauteed meat, shrimp, cooked eggs or black straw mushrooms to taste (select one)
Chopped broccoli tops, carrot coins, sliced Vidalia onions, blanched, and/or, 1/2-inch cubes of freshly pressed, uncooked tofu (select one or all of the above)
2 tablespoons nam pla (Thai fish sauce) (see note)
1 tablespoon vinegar
1 tablespoon tamarind juice (use fresh juice from half a lime if tamarind is not available)
3 tablespoons sugar
3 to 5 cayenne peppers, ground then soaked in 2 tablespoons vinegar, drained, or use 1 teaspoon ground cayenne pepper or to taste
4 tablespoons chopped peanuts for garnish



Recipe



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 presoaked 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. Makes 4 servings.

Note: Rice stick noodles and nam pla are available at Asian food markets.