|Recipe Name:||Angeluna's Thai Rice Noodle And Sauce||Submitted by:||Administrator|
|Number of Servings:||1|
6 Ounce(s) Rice noodles
2 Ounce(s) Sesame oil
6 Gulf shrimp
3 Ounce(s) Julienne veggies
2 Ounce(s) Firm tofu, cubbed
1 Ounce(s) Basil mint cilantro
4 Ounce(s) Reserve sauce
2 Tablespoon(s) Chopped garlic
2 Tablespoon(s) Chopped shallots
1/3 Cup(s) Catsup
1 Cup(s) Fish sauce, available at
asian food stores
1/3 Cup(s) Sambal
1 Cup(s) White vinegar
1 Cup(s) Sugar
Mix all sauce ingredients together and chill. Pre-Heat sesame oil in
wok After sauce has chilled and wok has heated, add shrimp and tofu.
Stirfry. Add sauce. Add noodles, veggies and egg. Stirfry together.
Add herbs, cook until noodles are soft. Place in bowl and top with
garnish. This recipe was prepared by Nathalie Dupree on Monday, March
1, 1999. GMT RECIPES GMC formatted by Barb @ PK using NTS & GMC
Buster on 3/14/99. By "Barb @ PK" <firstname.lastname@example.org> on Mar 14, 1999.
Recipe by: Nathalie Dupree Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 549
Total Fat: 62g