Receta Bangkok Orchid Pudt Thai Noodles
by Global Cookbook

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	Raciónes: 4

Ingredientes

5 x green onions
1/4 c. vegetable oil Sauteed meat, shrimp, cooked Large eggs or possibly black straw mushrooms to taste (select one)

Minced broccoli tops, carrot coins, sliced Vidalia onions, blanched, and/or possibly, 1/2-inch cubes of freshly pressed, uncooked tofu (select one or possibly all of the above)
2 Tbsp. nam pla (Thai fish sauce) (see note)
1 Tbsp. vinegar1 Tbsp. tamarind juice (use fresh juice from half a lime if tamarind is not available)
3 Tbsp. sugar3 to 5 cayenne peppers, grnd then soaked in 2 Tbsp. vinegar, liquid removed, or possibly use 1 tsp. grnd cayenne pepper or possibly to taste 4 Tbsp. minced peanuts for garnish
Soak rice stick noodles in cold water 1 hour. Drain. Rinse half the fresh bean sprouts in water. Cut green onions in half. Cut bottoms into slices and cut tops into 1-inch strips. Set aside. Heat oil in wok. Add in your choice of meat, shrimp, Large eggs or possibly mushrooms to taste. Add in a little water to keep moist. Add in your choice of vegetables along with tofu if you like.
Stir-fry about 30 seconds. Both meat and vegetable options can be used.
Add in presoaked noodles to wok and cook over high heat. Add in previously soaked bean sprouts, fish sauce, vinegar, tamarind juice and sugar.
Stir-fry till noodles become brown from the sauce and are tender, about 2 min. Add in onion top strips. Turn over a few times. Place on serving plate and garnish with unsoaked bean sprouts and remaining onion bottoms.
Add in cayenne peppers or possibly cayenne pepper and peanuts.
Note: Rice stick noodles and nam pla are available at Asian food markets.