Title: Stir-Fried Noodles
Categories: Thai Pasta
Yield: 6 Servings

16	oz	Flat rice stick noodles
4	tb	Vegetable oil
4		Garlic cloves; crushed
1		Yellow onion; chopped
1 1/2	lb	Pork loin - cut into julienne strips
1/2	c	Dried shrimp; soaked in:
1/2	c	-Warm water (for 5 minutes)
2		Fresh red chilies - cut into julienne strips
1	ts	White sugar
1/8	c	Fish sauce
1	ts	Salt
2	tb	Lime juice
3	tb	Ketchup
1	ts	Ground black pepper
1	lb	Fresh bean sprouts - washed, drained
4	tb	Green onion, chopped
4	tb	Fresh coriander, chopped
4	tb	Roasted peanuts, crushed

In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts.

(Serves 6-8)

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

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