Hot Thai Fried Noodles with Pork and Shrimp
Hot Thai Fried Noodles recipe 54
or 6 tablespoons soy sauce
or distilled white vinegar
more if needed
boneless, or chicken, boned skinned, cut into very small pieces
minced or pressed
hot chili peppers
green chili peppers
minced, fresh, hot
medium sized , shelled and deveined, tails left intact
mung bean sprouts
scallions, spring or green onions
chopped, dry roasted , unsalted
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.
In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, ketchup, or tomato paste.
Heat a sauté 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 ¼ 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 ¼ cup peanuts, and dried shrimp.