Thai fried noodles (2)

Yield: 4 servings Asi

Ingredients:

1 lb Flat rice noodles 2 ts Ground dried red hot chili -- (fresh or dried) -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 8 oz Medium-sized shrimp -OR- distilled white vinegar -- shelled and deveined
2 tb Sugar -- tails left intact
4 ts High-quality paprika; -OR- 10 oz Fresh bean sprouts
1/4 c -Catsup or Tomato paste 3 Green onions; thinly sliced
1/2 c Vegetable oil 1/2 c Chopped dry-roasted peanuts -OR more if needed -- (unsalted)
8 oz Boneless pork 1/4 c Chopped fresh cilantro

Instructions:

--------------------------------FOR GARNISH-------------------------------- Finely minced dried shrimp Lemon or lime wedges Fresh cilantro sprigs 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)