I created this special noodle for our Friday noodle night. I thought ketchup and peanut butter would go well together and I was right. This noodle was delicious and it would be great if I have some beansprout to add to it. You can add more lime juice for a more sour taste and/or even sprinkle the top with toasted crushed peanuts or sesame seeds. Of course this dish is not for people with peanut allergy. I did not have a measurement for this, I just cooked with feel. Hence, only attempt this dish if you are an intermediate cook that is good at feeling it when you cook. Good Luck!
- Large shrimps, cut into half
- Firm tofu, cut into rectangle cubes
- Dried shrimps, soaked until soften, drain
- Carrot, thinly shredded
- Cilantro, washed and cut
- Garlic, chopped
- 2 large eggs
- 1 packet of thin dried rice stick noodle, soaked and soften in warm water
- Peanut butter, soften with some hot water
- fish sauce
- lime juice
- dark soy sauce
- Chili powder
1. Mix all sauce ingredients into a bowl. Set aside.
2. In a wok, heat up with some oil, pan-fry the tofu until slightly brown, dish out and set aside. With the remaining oil, stir-fry the shrimps until pink or cooked, dish out and set aside. Add more oil in the wok, pan-fry the eggs and dish out and set aside.
3. With the same wok, add in a little oil. Stir-fry the dried shrimps and garlic until fragrant. Add in carrot, fry well. Then, add in the soften noodle and sauce. Stir well to mix. Add in tofu, shrimps, fried eggs and cilantro, stir to mix well. Taste test and season with salt and sugar accordingly. Serve hot!
I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Sweet Kitchen, do go and check out her round up on Friday, Sept 18th!