Ingredients
1/3 lb Flat rice stick noodles
- (banh pho), 1/4 " wide
1 tb Sugar
1/4 c Chopped toasted peanuts
1/4 c Peanut oil
1/4 ts Ground dry shrimp
1/4 lb Pork
- cut into matchstick strips
Freshly ground white pepper
1/4 ts Asian chili powder
- (to taste)
6 Shrimps, peeled and deveined
1 ts Crushed garlic
1 c Bean sprouts
- washed & drained
1 Egg
2 tb Water
1/4 c Scallions, cut 3/4" long
2 tb Rice vinegar
Fresh coriander
1 tb Fish sauce
Wedges of fresh lime
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Soak noodles in warm water for 60 minutes.
Drain and set aside.
Prepare all other ingredients and arrange near the wok. You
will need to
work fast.
In the wok, fry the pork in the peanut oil at medium heat. When
half
cooked, add the shrimps and garlic and stir. Cook until shrimp
and pork
are done.
Beat the egg and add it to the mixture. Cook, stirring, for
about half a
minute.
Turn the heat to high. Add the drained noodles to shrimp mixture.
Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of
the peanuts.
Sprinkle in white pepper and chili powder. Toss to combine.
Let it cook on
one side (Don't stir; keep checking the underside as if it were
a big
pancake). Flip it over as best you can and repeat until nearly
cooked,
about 5 to 10 minutes.
Add most of the sprouts and scallions. Stir and cook for another
minute.
Turn onto a plate. Top with the rest of the sprouts, scallions,
and
peanuts. Garnish with coriander and serve with a wedge of fresh
lemon.
Makes 2 servings.
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