Thai Crunchy Noodles
|Lime juice||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Yellow bean sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Rice noodles||1⁄4 Pound|
|Garlic||4 Clove (20 gm), minced or pressed|
|Onion||1 Small, finely chopped|
|Lean boneless pork||1⁄2 Pound, cut into pieces, 2 inches long and 1/2 inch wide|
|Chicken breast||1 Pound, skinned, boned, and cut into thin strips 2 inches long and 1/2 inch wide (1 Piece)|
|Medium raw shrimp||1⁄2 Pound, shelled and deveined|
|Bean sprouts||1⁄2 Pound|
|Green onions||4 , cut into 4-inch pieces|
|Lime||1 , cut into wedges|
Stir together sugar, lime juice, bean sauce, catsup, and soy; set aside.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 inch and heat to 375° on a deep-fat-frying thermometer.
Drop in a small handful of noodles at a time.
As they puff and expand, immediately push them down into oil with 2 spatulas, then turn over entire mass to be sure all are cooked.
As soon as noodles stop crackling (about 15 seconds), remove with slotted spoon and drain.
As you continue frying, frequently skim off and discard any bits of noodles remaining in oil.
Keep noodles warm in a 200° oven until serving time.
Remove oil from wok.
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add garlic and onion; stir-fry for about 1 minute.
Add pork and stir-fry for about 3 minutes.
Add chicken and shrimp and stir-fry for about 4 minutes or until shrimp turns pink.
Add bean sauce mixture, bring to a boil, and cook for 1 minute.
Remove from heat and cool for 3 minutes.
Gently fold in fried noodles, a portion at a time, until all are lightly coated with sauce.
Mound in center of a large platter and surround with bean sprouts.
Garnish with green onion and lime wedges.