After 15 years of unstoppable cravings, of having to wait until the Saturday Market started and then having to brave all the people, wait in line for half an hour for this oily, crunchy, spicy delicious fare... and then in the winter when there was no Saturday Market? Oh the dreams of the spicy peanut sauce, the snap of the beansprouts (which I will forever replace with cabbage from now on), the smell of good fish sauce and chilli powder... I shall never have to crave without satisfaction again. I can, finally, make my own.
Add oil to hot wok or deep frying pan, and fry the garlic until golden brown. Break the eggs into the pan and stir rapidly to scramble with the garlic. Add the noodles and stir well, scraping all the ingredients together.
One by one, add the following ingredients, stirring once between each addition: lemon juice, fish sauce, sugar, the main protein of choice, peanut butter and shrimp paste (I pushed the noodles away from the center of the wok and smeared the p.b. and paste around until they started to liquefy together, then tossed the noodles, mixing the hot paste in well), chilli powder, cabbage, and the spring onions. Stir constantly.
Test the noodles for tenderness and check that the main ingredient is just cooked through, and serve with extra peanuts and cabbage and garnish with lemon and coriander leaves and hot sauce, if desired.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 412 (49%)|
|Amt Per Serving||% DV|
|Total Fat 45.8g||61 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 9g|
|Cholesterol 122.6mg||38 %|
|Sodium 1896.3mg||65 %|
|Potassium 438.1mg||12 %|
|Total Carbohydrate 88g||26 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 83.7g|
|Protein 19.7g||28 %|
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Calories per serving: 840
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