Place rice sticks in a large bowl; pour boiling water over to cover noodles. Let stand until tender to bite (about 30 minutes); drain well and set aside.
Meanwhile, combine radishes, salt and 4 tb. of the vinegar. Let stand until radishes are limp (about 30 minutes). Drain radishes, rinse well under cold running water, and drain again; set aside.
In a wok or wide frying pan, combine remaining 2 tb. vinegar, sugar, 2 tb. of the fish sauce and 1/4 tsp. of the crushed red pepper. Bring to a boil over high heat, stirring until sugar is dissolved. Pour over noodles and add radishes; mix lightly until well coated.
Mound noodle mixture on one side of a large platter or on individual plates. Arrange bean sprouts on other side. Garnish with mint leaves.
Place wok or frying pan over high heat. When pan is hot, add oil; then add steak slices, garlic, remaining 2 tb. fish sauce and remaining 1/4 tsp. crushed red pepper. Cook, stirring, until meat is no longer pink (3 to 4 minutes). Remove from heat and stir in onions.
Spoon meat mixture over noodles and bean sprouts; serve immediately. Pass peanuts and lime wedges at the table.
Yield: 4 to 6 servings.
Nutritional analysis (per serving): 494 calories; 25 g protein; 49 g carbohydrates; 22 g total fat; 52 mg cholesterol; and 1,367 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 55. ISBN 0-376-02608-1. Electronic format by Cathy Harned.
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