16 oz Flat rice stick noodles
4 tb Vegetable oil
4 Garlic cloves; crushed
1 Yellow onion; chopped
1 1/2 lb Pork loin
— cut into julienne strips 1/2 c Dried shrimp; soaked in:
1/2 c -Warm water (for 5 minutes)
2 Fresh red chilies
— cut into julienne strips 1 ts White sugar
1/8 c Fish sauce
1 ts Salt
2 tb Lime juice
3 tb Ketchup
1 ts Ground black pepper
1 lb Fresh bean sprouts
— washed, drained 4 tb Green onion, chopped
4 tb Fresh coriander, chopped
4 tb Roasted peanuts, crushed
In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts. (Serves 6-8) From: stigle@cs.unca.edu (Sue Stigleman)