16 oz Flat rice stick noodles
4 tbsp Vegetable oil
4 Garlic cloves, crushed
1 Yellow onion, chopped
1 1/2 lb Pork loin - cut into julienne strips
1/2 cup Dried shrimp, soaked in:
1/2 cup -Warm water (for 5 minutes)
2 Fresh red chilies - cut into julienne strips
1 tsp White sugar
1/8 cup Fish sauce
1 tsp Salt
2 tbsp Lime juice
3 tbsp Ketchup
1 tsp Ground black pepper
1 lb Fresh bean sprouts - washed, drained
4 tbsp Green onion, chopped
4 tbsp Fresh coriander, chopped
4 tbsp Roasted peanuts, crushed
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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)
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