Title: Thai Rice Noodles
Categories: Thai Pasta Rice
Yield: 4 Servings

4	oz	Dried rice noodles - medium size
1/4	c	Vegetable oil
2		Garlic cloves; finely minced
3	tb	Chopped raw shrimp
3	tb	Lean ground pork
1	ts	Sugar
1	tb	Fish sauce
1	ts	Soy sauce
2	ts	Hot chili sauce
2		Beaten eggs
2	tb	Tamarind sauce
1/4	c	Bean sprouts
1		Scallion; sliced
1	tb	Salty preserved radish
2	tb	Coarsely ground peanuts (salted or unsalted)
2	tb	Sliced green onions
2		Lemon wedges
1		Cucumber

1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.

4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

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

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