Title: Thai Fried Noodles (2)
Categories: Thai Pasta
Yield: 4 Servings

		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 sma
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 int
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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