Yield: 4 servings
|\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|
|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)