Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried flat rice noodles

  2. 1/8" wide

  3. 3/4 cup 177ml Fish sauce - (nam pla)

  4. 4 teaspoons 20ml Rice wine vinegar or distilled white

  5. 2 tablespoons 30ml Sugar

  6. 4 teaspoons 20ml Paprika

  7. 1/2 cup 118ml Veggie oil

  8. 8 oz 227g Chicken boneless or pork - skinned, small

  9. 2 tablespoons 30ml Minced garlic

  10. 2 teaspoons 10ml Ground hot red chili pepper

  11. 4 Eggs lightly beaten

  12. 8 oz 227g Shrimp - shelled,

  13. Deveined--yeah right

  14. 10 oz 284g Bean sprouts

  15. 3 Green onions sliced thinly

  16. 1/2 cup 118ml Unsalted dry-roasted peanuts

  17. 1/4 cup 4g / 0.1oz Chopped cilantro

  18. Lime or lemon for garnish and for diners

  19. To serve

Instructions Jump to Ingredients ↑

  1. In a bowl, cover the noodles in lukewarm water and let stand to soften,about 30 minutes. Drain and cut into six inch lengths if desired. Set aside. In a small bowl, combine fish sauce, vinegar, sugar, and paprika. Set aside. Heat a wok or saute pan over high heat. Add oil and swirl to coat pan. Add the pork or chicken, garlic, chili and stir fry for 1 minute. Stir in the noodles and reserved fish sauce mixture and stir fry 30 seconds. Push the noodles to one side and add more oil, if necessary; add the eggs: cook just until slightly set, then break them up. Add shrimp, cook until pink. Add most of bean sprouts, green onions, and 1/4 cup of nuts. Stir-fry until sprouts are crisp-tender, 1-2 minutes. Remove from heat to platter.


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