Thai Fried Noodles

Recipe Ingredients

1 lb	454g / 16oz	Dried flat rice noodles 1/8" wide
3/4 cup	177ml	Fish sauce - (nam pla)
4 teaspoons	20ml	Rice wine vinegar or distilled white
2 tablespoons	30ml	Sugar
4 teaspoons	20ml	Paprika
1/2 cup	118ml	Veggie oil
8 oz	227g	Chicken boneless or pork - skinned, small
2 tablespoons	30ml	Minced garlic
2 teaspoons	10ml	Ground hot red chili pepper
4		Eggs lightly beaten
8 oz	227g	Shrimp - shelled,
		Deveined--yeah right
10 oz	284g	Bean sprouts
3		Green onions sliced thinly
1/2 cup	118ml	Unsalted dry-roasted peanuts
1/4 cup	4g / 0.1oz	Chopped cilantro
		Lime or lemon for garnish and for diners
		To serve

Recipe Instructions

In a bowl, cover the noodles in lukewarm water and let stand to soften,about 30 minutes. Drain and cut into six inch lengths if desired. Set aside. In a small bowl, combine fish sauce, vinegar, sugar, and paprika. Set aside. Heat a wok or saute pan over high heat. Add oil and swirl to coat pan. Add the pork or chicken, garlic, chili and stir fry for 1 minute. Stir in the noodles and reserved fish sauce mixture and stir fry 30 seconds. Push the noodles to one side and add more oil, if necessary; add the eggs: cook just until slightly set, then break them up. Add shrimp, cook until pink. Add most of bean sprouts, green onions, and 1/4 cup of nuts. Stir-fry until sprouts are crisp-tender, 1-2 minutes. Remove from heat to platter.

Source:
Andrea Thompson

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