Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------------FOR GARNISH--------------------------------
Finely minced dried shrimp Lemon or lime wedges
Fresh cilantro sprigs

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

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