|Spicy Chantaboon Rice Noodle Soup|
Roast the red Thai chiles in a skillet until they turn a deep, dark red color and then pound them into small flakes in a mortar. Break pkg of noodles in half horizontally. Soak noodles in cold water for 30 to 40 minutes, drain. Add bean sprouts to noodles, quickly cook in boiling water for about 10 - 20 seconds, drain. Place noodles and sprouts in a large serving bowl. Add the cilantro, scallions and peanuts on top of the noodles and bean sprouts.
Boil stock, add meat ingredients, sugar, fish balls, fish sauce, sliced peppers, vinegar and dried chiles. Boil for about 1 minute, no more. Remove from heat immediately and stir in lime juice. Pour over noodles.
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603