Bangkok Orchid Pudt Thai Noodles Recipe
- 1 lb medium-size Thai rice stick noodles (see note)
- 1 c. fresh bean sprouts (divided)
- 5 x green onions
- 1/4 c. vegetable oil Sauteed meat, shrimp, cooked Large eggs or possibly black straw mushrooms to taste (select one)
- Minced broccoli tops, carrot coins, sliced Vidalia onions, blanched, and/or possibly, 1/2-inch cubes of freshly pressed, uncooked tofu (select one or possibly all of the above)
- 2 Tbsp.
- nam pla (Thai fish sauce) (see note)
- 1 Tbsp.
- vinegar1 Tbsp.
- tamarind juice (use fresh juice from half a lime if tamarind is not available)
- 3 Tbsp.
- sugar3 to 5 cayenne peppers, grnd then soaked in 2 Tbsp.
- vinegar, liquid removed, or possibly use 1 tsp.
- grnd cayenne pepper or possibly to taste 4 Tbsp.
- minced peanuts for garnish
- Soak rice stick noodles in cold 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 in your choice of meat, shrimp, Large eggs or possibly mushrooms to taste.
- Add in a little water to keep moist.
- Add in your choice of vegetables along with tofu if you like.
- Stir-fry about 30 seconds.
- Both meat and vegetable options can be used.
- Add in presoaked noodles to wok and cook over high heat.
- Add in previously soaked bean sprouts, fish sauce, vinegar, tamarind juice and sugar.
- Stir-fry till noodles become brown from the sauce and are tender, about 2 min.
- Add in onion top strips.
- Turn over a few times.
- Place on serving plate and garnish with unsoaked bean sprouts and remaining onion bottoms.
- Add in cayenne peppers or possibly cayenne pepper and peanuts.
- Note: Rice stick noodles and nam pla are available at Asian food markets.
rice, fresh bean sprouts, green onions, vegetable oil
Taken from cookeatshare.com/recipes/bangkok-orchid-pudt-thai-noodles-77973 (may not work)