Thai fried noodles (2)

Yield: 4 servings

Measure Ingredient
\N \N Asian rice noodles cut about 1/8 inch wide, OR-
1 pounds Flat rice noodles (fresh or dried)
¾ cup Fish sauce; -OR- Soy sauce
4 teaspoons Rice wine vinegar OR- distilled white vinegar
2 tablespoons Sugar
4 teaspoons High-quality paprika; -OR- Catsup or Tomato paste
½ cup Vegetable oil OR more if needed
8 ounces Boneless pork OR- boned & skinned chicken cut into very small pieces
2 tablespoons Minced or pressed garlic
2 teaspoons Ground dried red hot chili, OR-
1 tablespoon Minced fresh hot chile
4 \N Eggs; lightly beaten
8 ounces Medium-sized shrimp shelled and deveined, tails left intact
10 ounces Fresh bean sprouts
3 \N Green onions; thinly sliced
½ cup Chopped dry-roasted peanuts (unsalted)
¼ cup Chopped fresh cilantro
\N \N Finely minced dried shrimp
\N \N Fresh cilantro sprigs
\N \N Lemon or lime wedges


In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside.

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and ¼ cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate.

Sprinkle with the chopped cilantro, remaining ¼ cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste.

Serves 8 as a pasta course, or 4 as a main course From: stigle@... (Sue Stigleman)

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