“This was my first experience with Thai food, both cooking it and eating it, and it was definitely a good one. The thickened coconut milk is really a must with this, and I highly recommend garnishing with hard boiled egg slices as well.” – April Ferre
- 1 13.5-Ounce Can Coconut Milk Sweetened to Taste
- 2 Teaspoons Cornstarch
- 8 Ounces Rice Noodles
- 3 Tablespoons Oil
- 3 Garlic Cloves Minced
- 1/4 Cup Dried Shrimp/Prawns
- 1/4 Cup Fish Sauce
- 1/4 Cup Sugar
- 2 Tablespoons Tamarind or Lime Juice
- 1 Tablespoon Paprika
- 1/2 Cup Fried Tofu Optional
- 1 Egg Beaten
- 1/4 Cup Chives In 1-Inch Lengths
- 1/4 Cup Ground Roasted Peanuts
- 1 Cup Bean Sprouts
- Hard Boiled Eggs Sliced, Optional
- The night before, sweeten coconut milk with sugar to taste. Reserve a small amount in a small bowl and combine with cornstarch. In a small saucepan, bring the remainder of the coconut milk to a simmer. Add cornstarch mixture and cook until thickened. Cool. Refrigerate overnight.
- In separate bowls, soak the rice noodles and dried shrimp in cold water for 30 minutes, or until soft. Drain, and set aside.
- Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp; stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
- Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu and egg.
- Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced. Mix in the chives, peanuts and bean sprouts.
- Place on serving dish and garnish with any of the following: bean sprouts, chives, banana blossom, lime wedges, hard-boiled egg slices. Additionally, top with thickened coconut milk and/or more fish sauce.