THAI FRIED NOODLES (2)

      Title: THAI FRIED NOODLES (2)
  Categories: Thai, Pasta
       Yield: 4 Servings
  
            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
 
 MMMMM------------------------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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