Hot Thai Fried Noodles with Pork & Shrimp

Directions

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, ketchup, or tomato paste.

Set aside.

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.