*  Exported from  MasterCook  *

                         THAI FRIED NOODLES (2)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       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: [email protected] (Sue Stigleman)



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