Prepare Noodles:
- In a large pot, soak for half an hour or more:
- 150g Dry Rice Noodles (5mm width).
- (While waiting you can chop onions and garlic and gather the ingredients for sauce.)
- When tender (chewy but not hard when bitten), drain, but don't rinse.
- Mix with a little oil (to prevent sticking), and set aside on a plate.
Prepare Egg:
- Beat together, then heat (scraping bottom of pan) until almost solid:
- 5g Corn Starch.
- 4 Eggs.
- Set aside.
Prepare Sauce:
- In the same pot (don't bother cleaning), fry:
- 15g Olive Oil.
- 1 small Onion (chopped fine).
- 4 clovesGarlic (crushed and chopped).
- On a low heat, mix in:
- 100g Crunchy Peanut Butter (unsweetened, 100% peanut).
- When peanut butter has melted, add:
- 10g Fish Sauce.
- 10g Soy Sauce.
- 10g Lime Juice.
- 10g Vinegar.
- 10g Sriracha Sauce.
- 10g Molasses.
- 20g Ketchup (French's or Heinz).
- 60g Tamarind Sauce (spicy).
Finish:
- Over a low heat, add:
- Water if sauce is too thick.
- Noodles (mix with sauce and make sure it is thoroughly heated before adding other ingredients).
- Spinach.
- Peppers (slices or squares).
- Small slices of Cooked White Chicken or Dou Fu.
- Scrambled eggs, cut into small pieces.
- Top with Crushed Peanuts, and serve. (The plates that the noodles and eggs were saved on can be reused.)
Notes:
The noodles are soaked, but not boiled. They cook quickly when heated with the sauce, but remain solid and chewy.
Step 3, measuring the sauce ingredients can take significant time.
If you like this recipe, prepare a jar of the last step (add
) of the sauce in advance.
If so, mix it thoroughly before adding the Tamarind Sauce, to ensure that the molasses has dissolved.
Multiply weights by five, and all the add
ingredients will fit into a 750g peanut butter jar.
Next time you make this dish, fry the onions, add the peanut butter, and then simply add 140g of the prepared mix.