Text 5636, 65 rader
Skriven 2013-10-09 23:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: poor choice 299
=======================
 -> I meant mostly that leftover rice noodles are an abomination,
 -> but I agree that they don't taste like much and would say
 -> further that they don't add much but bulk.
 RH> Udon and sobas do better in that regard. I'm thinking that even
 RH> leftover  rice noodles might not be bad fried.  They'd still need
 RH> something resembling flavor of course.

Leftover rice noodles get this gummy icky texture unless
you use up an unconscionable amount of oil on them. For
me, unless they're pad thai, they're pretty much a just
say no food.

 -> Lamb Thukpa
 RH> Another one that wouldn't be good left over.
 
I think it would be abominable left over, like the snowman.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pad Thai Vmxv03a
 Categories: Thai, Pasta, Stir-fry
      Yield: 4 Servings

      8 oz Rice Vermicelli
      3 tb Oil
      3    Garlic cloves, minced
    1/4 c  Dried Shrimp
    1/4 c  Fish sauce
    1/4 c  Sugar
      2 tb Tamarind juice (Lemon or lime
           -may be substituted)
      1 tb Paprika
    1/2 c  Fried tofu
      2 tb Dried, unsalted turnip,
           -cut into small pieces
      1    Egg, beaten
    1/4 c  Chives, cut in 1 in lgths
    1/4 c  Ground roasted peanuts
      1 c  Bean sprouts
           GARNISH:
    1/2 c  Bean sprouts
    1/2 c  Chopped chives
    1/2    Lime, cut in wedges

  Soak noodles in cold water for 2 hours, until soft. Drain and set
  aside.Heat a large skillet until hot, then add oil. Add the garlic and
  dried shrimp and stirfry. Add the noodles and stirfry until
  translucent. It may be necessary to reduce the heat if the mixture is
  cooking too quickly and the noodles stick.Add fish sauce, sugar,
  tamarind juice and paprika. Stirfry mixture until combined. Stir in
  the tofu, turnip 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 Place on
  a serving dish, arrange the garnishes attractively and serve. Makes
  four servings.Note: To make fried tofu, chop tofu into 1/2 inch
  squares and fry in oil on both sides until golden brown.From Thailand
  the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.

MMMMM


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