Thai Fried Noodles (2) Recipe

+ Directions : 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