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Bamboo Club Thai Spicy Noodles

Make Bamboo Club Thai Spicy Noodles at home with Thin Egg Noodles, Fish Sauce, Lime Juice, Tomato Puree, and Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 1 pkg
• 4 tbsp
• 4 tbsp
• 4 tbsp
• 4 tbsp
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 4
• 1
• 1 lb
• 8
• 4
• 2 cup
• 4
• Ground Peanuts
• Lemon Wedges
• Cucumber Slices
• Corriander

Method (preview)

1. 1

   1. Partially cook the noodles and allow to cool; set aside.

2. 2

   2. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside.

3. 3

   3. Grind peanuts in food processor (at least 1/2 cup plus extra for garnish). Prepare and assemble all other ingredients.

4. 4

   4. In a large wok, over medium heat brown the garlic in oil. Add tofu, chicekn and shrimp and saute until lightly browned.

5. 5

   5. Add eggs and continue to stir fry.

6. 6

   6. Add drained noodles and fish sauce mixture; stir fry 3 minutes.

7. 7

   7. Add peanuts, bean sprouts and scallion; stir fry 2 minutes.

8. 8

   8. Remove from heat, add garnish and serve.

9. 9

   Recipe by: Bamboo Club Restaurant 1998