Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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