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Asian rice noodles, cut about 1/8 inch wide,
or 1 pound fresh or dried flat rice noodles
3/4 cup fish sauce or 6 tablespoons soy sauce
4 tsp rice wine vinegar or distilled white vinegar
2 tblsp sugar
4 tsp high-quality paprika, or 1/4 cup catsup or tomato paste
1/2 cup vegetable oil, or more if needed
8 oz boneless pork or boned and skinned chicken, cut into very small pieces
2 tblsp minced or pressed garlic
2 tsp ground dried red hot chili,
or 1 tblsp 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 cup chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro (coriander)
finely minced dried shrimp for garnish
fresh cilantro sprigs for garnish
lemon or lime wedges for garnish
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.
or 1 pound fresh or dried flat rice noodles
3/4 cup fish sauce or 6 tablespoons soy sauce
4 tsp rice wine vinegar or distilled white vinegar
2 tblsp sugar
4 tsp high-quality paprika, or 1/4 cup catsup or tomato paste
1/2 cup vegetable oil, or more if needed
8 oz boneless pork or boned and skinned chicken, cut into very small pieces
2 tblsp minced or pressed garlic
2 tsp ground dried red hot chili,
or 1 tblsp 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 cup chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro (coriander)
finely minced dried shrimp for garnish
fresh cilantro sprigs for garnish
lemon or lime wedges for garnish
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.
