Ingredients
Asian rice noodles skinned chicken
- cut into very small pieces
-OR- boned & cut about 1/8 inch wide,
-OR- 2 tb Minced or pressed garlic
1 lb Flat rice noodles (fresh or dried)
2 ts Ground dried red hot chili,
-OR- 3/4 c Fish sauce;
-OR- 1 tb Minced fresh hot chile
6 tb -Soy sauce 4 Eggs; lightly beaten
4 ts Rice wine vinegar
-OR- distilled white vinegar
8 oz Medium-sized shrimp
-- shelled and deveined,-- tails left intact
2 tb Sugar
4 ts High-quality paprika; -OR-
1/4 c -Catsup or Tomato paste
10 oz Fresh bean sprouts
3 Green onions; thinly sliced
1/2 c Vegetable oil
1/2 c Chopped dry-roasted peanuts
-- (unsalted)
8 oz Boneless pork
1/4 c Chopped fresh cilantro
----------------FOR GARNISH---------------
Finely minced dried shrimp Lemon or lime wedges
Fresh cilantro sprigs
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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.
Makes 4 servings.
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