Thai Fried Noodles
4 T. oil
2 garlic cloves, finely chopped
4 oz/120 g dry flat rice noodles soaked in water for 20 minutes until soft and drained
2 T. lime juice
1&1/2 T fish sauce
1/2 t. sugar
2 T. chopped roasted peanuts
1/8 tsp dried red chilli powder (or cayenne)
1 oz. bean sprouts
2 spring onions/scallions, chopped into 1 in.
sprig of coriander leaf, coarsely chopped
1 lime cut into 4 pieces for garnish
In a wok or frying pan, heat the oil, add the garlic and fry until golden brown. Break the egg into the wok, stir quickly and cook for a couple of seconds. Add the noodles and stir well, scraping down the sides of the pan to ensure they mix with the garlic and egg. One by one, add the lemon juice, fish sauce, sugar, half the peanuts, the chili powder, 1 T. of the beansprouts, and the spring onions, stirring quickly all the time. Test the noodles for tenderness. When done, turn onto a serving plate and arrange the remaining peanuts, dried shrimp and beansprouts around the dish. Garnish with the coriander and lime wedges.