| 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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