Recipe for Thai Rice Noodles


4 oz dried rice noodles - medium size
1/4 cup vegetable oil
2 garlic cloves; finely minced
3 tablespoon chopped raw shrimp
3 tablespoon lean ground pork
1 teaspoon sugar
1 tablespoon fish sauce
1 teaspoon soy sauce
2 teaspoon hot chili sauce
2 beaten eggs
2 tablespoon tamarind sauce
1/4 cup bean sprouts
1 scallion; sliced
1 tablespoon salty preserved radish
2 tablespoon coarsely ground peanuts (salted or; unsalted)
2 tablespoon sliced green onions
2 lemon wedges
1 cucumber


1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.

4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

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