Thai Fried Noodles (2)
Ingredients:
10
oz
Finely minced dried shrimp
---------
FOR GARNISH ---------
Lemon or lime wedges
Fresh cilantro sprigs
1
Flat rice noodles
-- (fresh or dried)
3/4
1/4
Fish sauce; -OR-
6
-Soy sauce
4
t
Rice wine vinegar
-OR- distilled white vinegar
2
Sugar
4
High-quality paprika; -OR-
1/4
-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 ---------
Method:
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