"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
Step 2
Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
Step 3
*Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.
