Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Asian rice noodles
-- cut about 1/8 inch wide,
-OR-
1 lb Flat rice noodles
-- (fresh or dried)
3/4 c Fish sauce; -OR-
6 tb -Soy sauce
4 ts Rice wine vinegar
-OR- distilled white vinegar
2 tb Sugar
4 ts High-quality paprika; -OR-
1/4 c -Catsup or Tomato paste
1/2 c Vegetable oil
-OR more if needed
8 oz Boneless pork
-OR- boned skinned chicken
- cut into very small pieces
2 tb Minced or pressed garlic
2 ts Ground dried red hot chili,
-OR-
1 tb Minced fresh hot chile
4 Eggs; lightly beaten
8 oz Medium-sized shrimp
-- shelled and deveined,
-- tails left intact
10 oz Fresh bean sprouts
3 Green onions; thinly sliced
1/2 c Chopped dry-roasted peanuts
-- (unsalted)
1/4 c Chopped fresh cilantro

------------------------FOR GARNISH-----------------------------
Finely minced dried shrimp
Fresh cilantro sprigs
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 1/4 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 1/4 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#cs.unca.edu (Sue Stigleman)

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