The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.
Recipe information
Yield
4 Servings
Ingredients
6
1
3
12
⅓
¼
1
4
3
2
3
½
⅓
ingredient info:
Preparation
Step 1
Combine garlic and ½ cup oil in a small saucepan and cook over medium-low heat until bubbles form around garlic. Continue to cook until garlic is golden brown and oil is fragrant, 10–15 minutes. Remove from heat and let cool. Discard garlic and transfer garlic oil to a large bowl; set aside.
Step 2
Meanwhile, heat remaining ½ cup oil in a medium skillet over medium-high heat. Add bread and cook, tossing constantly, until bread is golden brown and crisp, about 5 minutes. Transfer croutons to paper towels; season with salt.
Step 3
Cook noodles in a large pot of boiling salted water according to package instructions, separating strands with a fork or chopsticks as they cook. Drain and immediately rinse with cold water. Drain well, add to bowl with garlic oil, and toss to coat.
Step 4
Add lime juice and soy sauce to noodles and toss to coat; season with salt and ground chile (you may not use all of it). Add celery, lettuce, and bean sprouts and toss.
Step 5
Top noodles with scallions, cilantro, peanuts, and croutons, season with pepper, and serve over whole lettuce leaves.