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8 oz Small size rice noodles
3 tbsp Tomato sauce or tamarind paste
2 tbsp Vegetable oil
1 tbsp Pickled radish
3 tbsp Sugar
1/3 c Water or chicken stock
1 Egg
3 tbsp Fish sauce
1/2 lb Shrimp, cleaned and shelled
1 Handful bean sprouts (fresh) chopped once or twice
2 oz green onions cut into 1/2 inch pieces
2 tb Finely chopped peanuts

Soak the rice noodles in cold tap water about 20 minutes, until they are "springy", then drain in a colander until needed. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar, mix well and heat.
Add the noodles, small portions at a time, and add stock. Mix well until all noodles are coated with the mixture. Add more liquid if needed. Chop noodles with a spatula or spoon to separate them. Beat the egg and mix with the noodles, add the fish sauce and shrimp, mix thoroughly. The noodles tend to clump, so stir or toss to mix, and be sure that the egg and shrimp cook thoroughly (shrimp will be pink). Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serves 2 .

cup peanut oil
1 tbsp peeled and minced garlic
8 oz cooked angel-hair pasta
6 tbsp fresh lemon juice
2 tbsp fish sauce
8 oz cooked shrimp
8 oz fresh mung bean sprouts
4 scallions, thinly sliced
2 hard cooked eggs, 1/3 c peanuts and 1/3 c cilantro coarsely chopped for 

Heat oil in wok over med-low heat. Add the garlic and cook 2 minutes or until golden. Add next six ingredients, toss well and heat through (about 2 minutes). Garnish and serve with sweet and sour sauce.