Thai Rice Noodle Salad
|Medium thin flat rice noodles||12 Ounce (3 Bundles)|
|Rice vinegar||2 Cup (32 tbs)|
|Anaheim chili||2 , thinly sliced|
|Peanut oil||2 Tablespoon|
|Scallions||6 , 3 whole and 3 chopped|
|Garlic||4 Clove (20 gm), chopped|
|Fresh bean sprouts||1 Pound|
|Tomatoes||2 Medium, cut into small wedges|
|Eggs||3 , lightly beaten|
|Soy sauce||1 Tablespoon|
|Nam pla||1 Tablespoon|
|Head of lettuce||1 , leaves separated|
|Chopped roasted peanuts||2 Tablespoon|
|Fresh coriander leaves||2 Tablespoon (Cilantro)|
|Lime||1 , thinly sliced|
1. Soak the rice noodles in hot water until softened, 25 to 30 minutes. Drain.
2. For the dressing, combine the rice vinegar and sugar and stir until the sugar dissolves. Add the sliced chiles. (The dressing can be made in advance and refrigerated.)
3. Heat a wok over moderately high heat. Add the peanut oil and when hot, add the chopped scallions and garlic and stir-fry for 15 seconds. Add half the bean sprouts and stir-fry for 1 minute. Add the tomato wedges and stir-fry for 30 seconds; try not to mash the tomatoes. Push the contents of the wok slightly up the sides and add the eggs to the center. When the eggs begin to set, stir to break into large pieces.
4. Push the contents of the wok as high up the sides as you can and add the drained rice noodles. Stir-fry until heated through, 2 to 3 minutes. Try to use as much of the wok's surface as possible; the noodles have a tendency to bunch up, but keep spreading them out. Add the soy sauce and nampla, then stir well to combine all the ingredients in the wok.
5. To serve, line a large flat platter with the lettuce leaves. Spoon the noodle mixture into the center. Sprinkle the chopped peanuts and the coriander leaves on top. Garnish the platter with the remaining bean sprouts, the lime slices and the whole scallions. Serve the chile-vinegar dressing alongside.