Ingredients Jump to Instructions ↓

  1. 10 oz Finely minced dried shrimp -- FOR GARNISH -- Lemon or lime wedges Fresh cilantro sprigs

  2. 1 Flat rice noodles -- (fresh or dried)

  3. 3/41/4 Fish sauce; -OR-

  4. 6 -Soy sauce

  5. 4 t Rice wine vinegar -OR- distilled white vinegar

  6. 2 Sugar

  7. 4 High-quality paprika; -OR-

  8. 1/4 -Catsup or Tomato paste

  9. 1/2c Vegetable oil -OR more if needed

  10. 8 oz Boneless pork -OR- boned & skinned chicken - cut into very small pieces

  11. 2 tb Minced or pressed garlic

  12. 2 ts Ground dried red hot chili, -OR-

  13. 1 tb Minced fresh hot chile

  14. 4 Eggs; lightly beaten

  15. 8 oz Medium-sized shrimp -- shelled and deveined, -- tails left intact

  16. 10 oz Fresh bean sprouts

  17. 3 Green onions; thinly sliced

  18. 1/2c Chopped dry-roasted peanuts -- (unsalted)

  19. 1/4c Chopped fresh cilantro -- FOR GARNISH --

Instructions Jump to Ingredients ↑

  1. + 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


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