Name: Stir-Fried Noodles
Ingredients: 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: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood, Grains	Thai	Thai, Pasta	6	Servings

INGREDIENTS

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: 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

INSTRUCTIONS

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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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