Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 tb Distilled white vinegar
2 tb Water
2 1/2 tb Fish sauce
3 tb Tomato paste
2 1/2 tb Sugar
1/2 tb Dried shrimp
-- pounded to a powder
9 oz Flat rice sticks, 1/8" wide
Vegetable oil
1/3 c Fresh sweet basil leaves
- (Thai or purple basil)
2 Red Serrano chili peppers
-seeded very finely minced
4 Garlic cloves; minced
1 1/2 lg Boned chicken breast halves
- cut crosswise into
- 3/8 inch thick strips -OR-
1 lb -Lean pork, cut into thin
-slices 3/8 inch by 2 inches
8 oz Small, cooked shelled shrimp
2 Eggs; lightly beaten
2 c Fresh bean sprouts
- beans removed
1/4 c Roasted, unsalted peanuts
- coarsely ground
Cherry tomatoes; halved
Lime wedges
Mint sprigs
-OR- sliced green onions

Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
shrimp in a small bowl; mix until well blended and reserve. In a
large pot, soak the noodles in enough water to cover. In a small
skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees,
or until a dried rice noodle puffs instantly when dropped into the
oil. Deep-fry the basil leaves a few at a time, turning them once or
twice until they are crisp, or 40 seconds to a minute; drain on paper
toweling.

Bring the noodles to a boil and cook them 2 minutes, or until they are
almost tender. Drain and rinse them well, then spread them on paper
toweling to dry slightly. Head a wok or large skillet and add about 2
1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30
seconds, then add the garlic and stir-fry until it is soft. Add the
chicken or pork and stir-fry until the chicken is almost opaque
throughout or the pork is browned. Stir in the shrimp and the sauce
and mix completely. Make a well in the center of the mixture and pour
in the eggs. When they are almost set, scramble them evenly. Add
half the noodles, throughly incorporating them into the mixture; stir
in the remaining noodles and half the bean sprouts. Cook just until
the bean sprouts are nearly wilted.

Heap the meat and noodles onto a platter. Cover one half of them with
ground peanuts and the other half with uncooked bean sprouts. Ring the
noodles with lime wedges, cherry tomatoes, and mint sprigs and
garnish the top with the fried basil.

Source: Asian Pasta, by Linda Burum

From: stigle#cs.unca.edu (Sue Stigleman)

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