Thai Fried Noodles (2)

Thai Fried Noodles (2) Category Pasta 
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Ingredients And Procedures

Asian rice noodles -- cut about 1/8 inch wide, -OR- 1 lb Flat rice noodles

-- (fresh or dried) 3/4 c Fish sauce; -OR-

6 tb -Soy sauce

4 ts Rice wine vinegar

-OR- distilled white vinegar 2 tb Sugar

4 ts High-quality paprika; -OR-

1/4 c -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

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

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