| 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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