*  Exported from  MasterCook  *
 
                           THAI FRIED NOODLES (2)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Asian rice noodles
                         -- cut about 1/8 inch wide,
                         -OR-
    1       lb           Flat rice noodles
                         -- (fresh or dried)
      3/4   c            Fish sauce -- -OR-
    6       tb           -Soy sauce
    4       ts           Rice wine vinegar
                         -OR- distilled white vinegar
    2       tb           Sugar
    4       ts           High-quality paprika -- -OR-
      1/4   c            -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-----
                         Finely minced dried shrimp
                         Fresh cilantro sprigs
                         Lemon or lime wedges
 
   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
   
   From: stigle@cs.unca.edu (Sue Stigleman)
  
 
 
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