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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Deboned diced chicken |
| 8 | Shrimp peeled and de-veined |
| 1 | Square of tofu, deepfried drained and diced |
| 4 | eggs |
| 1 Packung | Rice noodles soaked in water to soften (about 4 hours) |
| 3/4 Tasse | ketchup |
| 4 klein | Handfuls of beans sprouts |
| 1/2 Tasse | green onions minced |
| 4 Esslöffel | Dry roasted peanuts (unsalted) |
| 4 Esslöffel | Memmi sauce (see note) or soya sauce |
| 2 Esslöffel | Fish sauce (see note) Lime juice, to taste Chili pepper, to taste |
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Drain noodles. Heat oil in wok, fry chicken, shrimp and tofu until chicken and shrimp become firm to touch. Scramble the eggs and reduce heat. Add noodles, fish and memmi sauce, ketchup and chili peppers.
Increase heat and toss until noodles are soft and coated with sauce. Add peanuts, been sprouts, green onions and lime juice, then toss quickly and serve. Note: Memmi sauce and fish sauce can be found in orinatal food stores.
makes 4 servinvs.
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