Name: Thai Fried Noodles (2)
Ingredients: Asian rice noodles cut about 1/8 inch wide, OR-; 1 lb Flat rice noodles (fresh or dried); 3/4 c Fish sauce; -OR- Soy sauce; 4 ts Rice wine vinegar OR- distilled white vinegar; 2 tb Sugar; 4 ts High-quality paprika; -OR- Catsup or Tomato paste; 1/2 c Vegetable oil OR more if needed; 8 oz Boneless pork OR- boned & skinned chicken cut into very small pieces; 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 intact; 10 oz Fresh bean sprouts; 3 Green onions; thinly sliced; 1/2 c Chopped dry-roasted peanuts (unsalted); 1/4 c Chopped fresh cilantro; Finely minced dried shrimp; Fresh cilantro sprigs; Lemon or lime wedges

Paul says the church is “built on the foundation of the apostles and the prophets” (Eph. 2:20). I conclude that all we need to know for salvation and sanctification has been given to us through the teaching of the apostles and prophets, and that this teaching is now found in the Scriptures. Now that God has spoken in the last days through His Son (Heb. 1:2), we don’t need further words from Him to explain what Jesus Christ has accomplished in His ministry, death, and resurrection. Instead, we are “to contend for the faith that was delivered to the saints once for all” through the apostles and prophets (Jude 3).

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats, Eggs, Grains	Thai	Thai, Pasta	4	Servings

INGREDIENTS

		Asian rice noodles cut about 1/8 inch wide, OR-
1	lb	Flat rice noodles (fresh or dried)
3/4	c	Fish sauce; -OR- Soy sauce
4	ts	Rice wine vinegar OR- distilled white vinegar
2	tb	Sugar
4	ts	High-quality paprika; -OR- Catsup or Tomato paste
1/2	c	Vegetable oil OR more if needed
8	oz	Boneless pork OR- boned & skinned chicken cut into very small pieces
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 intact
10	oz	Fresh bean sprouts
3		Green onions; thinly sliced
1/2	c	Chopped dry-roasted peanuts (unsalted)
1/4	c	Chopped fresh cilantro
		Finely minced dried shrimp
		Fresh cilantro sprigs
		Lemon or lime wedges

INSTRUCTIONS

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

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