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once you get the prep out of the way. I make mine with chicken tenders cut on the bias into small pieces. You need chopped unsalted peanuts, chopped green onion, minced garlic, bean sprouts, bamboo shoots cut in strips and an egg, lightly scrambled. Make a sauce by mixing fish sauce, tamarind extract, palm sugar (I used brown sugar) and ground hot chilis. You can use chili paste for this, but beware of the extra salt. Proportions for the sauce vary according to taste. You can cut it with white wine or rice wine. You're going for salt, sour, sweet and hot. Don't overdo the sugar. Taste and adjust until you have the balance that suits you.
When all is ready, pre=soak rice noodles to al dente, heat up a wok and add oil. Saute the chicken and garlic 'til the meat turns white, adding a spoonful of sauce at the end. Add 2 cups of noodles, toss with a ladel of sauce. Dump in the onion, sprouts, bamboo shots and peanuts and toss, adding sauce as needed. Pour the scrambled egg in and keep it moving. The cooking process takes less than three minutes. Speed is of the essence. The sugar in the sauce will burn and the noodles will get mushy if you don't work quickly. You will have to experiment to get the flavor you want. Shrimp is more commonly used than chicken, and tofu if generally part of the mix. Crushed dried shrimp add interest, if you have them.
This is street food, generally prepared as individual servings. If you overload your wok you may end up with burned mush. Enjoy.
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