Ingredients Jump to Instructions ↓

  1. 10 oz Finely minced dried shrimp

  2. Lemon or lime wedges

  3. Fresh cilantro sprigs

  4. 1 Flat rice noodles

  5. --(fresh or dried)

  6. 3/4 1/4 Fish sauce; -OR-

  7. 6 -Soy sauce

  8. 4 t Rice wine vinegar

  9. -OR- distilled white vinegar

  10. 2 Sugar

  11. 4 High-quality paprika; -OR-

  12. 1/4 -Catsup or Tomato paste

  13. 1/2 c Vegetable oil

  14. -OR more if needed

  15. 8 oz Boneless pork

  16. -OR- boned & skinned chicken

  17. - cut into very small pieces 2 tb Minced or pressed garlic

  18. 2 ts Ground dried red hot chili,

  19. -OR-

  20. 1 tb Minced fresh hot chile

  21. 4 Eggs; lightly beaten

  22. 8 oz Medium-sized shrimp

  23. --shelled and deveined,

  24. --tails left intact

  25. 10 oz Fresh bean sprouts

  26. 3 Green onions; thinly sliced

  27. 1/2 c Chopped dry-roasted peanuts

  28. --(unsalted)

  29. 1/4 c Chopped fresh cilantro

  30. --FOR GARNISH --

Instructions Jump to Ingredients ↑

  1. 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.

  2. Drain and cut into 6-inch lengths, if desired.

  3. Set aside.

  4. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste.

  5. Set aside.

  6. Heat a wok or saute pan over high heat.

  7. Add the oil and swirl to coat the pan.

  8. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.

  9. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds.

  10. 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.

  11. Add the shrimp and stir-fry just until they turn pink.

  12. 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.

  13. Remove from the heat and transfer to a serving plate.

  14. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp.

  15. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately.

  16. Diners squeeze lemon or lime juice to taste.

  17. Serves 8 as a pasta course, or 4 as a main course


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