| Ingredients:
3 cups of narrow rice noodle
1/2 cup of sliced chicken meat, small strip (optional)
4 shrimps (optional)
2 eggs (optional)
1/3 cup soy bean curd, cut into small sliver
1 tablespoon of chopped pickled white radish (optional)
1/2 cup of cooking oil
1 teaspoon of chopped garlic
1 teaspoon of ground dry red chili
1-2 teaspoons of sugar (optional)
4 tablespoons of fish sauce
1/2 cup of bean sprouts
1/3 cup of spring onion, chopped to 1 1/2-in lengths
1 lime
1/4 cup of thinly sliced carrot
1/4 cup of thinly sliced cabbage
2 tablespoons of ground roasted peanut |
| Instructions 1. Fry chopped garlic until
it turned yellow.
2. Add
chicken, and fry until cooked.
3. Pour in shrimp, pickled white radish, and soy bean curd.
4. Scramble eggs in the pan.
5. Pour in noodles, and stir-fry until well mixed.
6. Add sugar, fish sauce, and ground dry red chili (if you like hot
and spicy taste) and stir well.
7. Add spring onion, 3/4 of half a cup of bean sprouts (the remainder,
clipped both ends to use for garnishing) and stir-fry until cooked.
8. Spoon onto platter, garnish with ground roasted peanut, bean
sprouts, carrot, cabbage and sliced lime. |
