- ½ lb. rice sticks
- 1 ½ teaspoons peanut oil
- 3 eggs, beaten
- 2 tablespoons peanut oil
- 4 cloves garlic
- ¼ lb. shrimp, peeled and deveined
- ¼ lb. ground pork
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- ½ cup pickled hot radish (chai po)
- 2 tablespoons fish sauce
- ½ cup peanuts, dry-roasted unsalted, coarsely ground
- 1 tablespoon paprika
- 1 cup bean sprouts
- ½ cup sliced scallions
- ½ cup sliced cilantro
ingredients
directions
1. Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat for 1 minute. Heat wok with 1/2 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set; turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite-size. Set aside. |
2. Heat 2 tablespoons of oil in wok until sizzling hot. Add garlic and cook until fragrant, Add pork, stir and cook, until pork is done, about 1 to 2 minutes. Add shrimp, and cook until just cooked, then add rice sticks and vinegar, and cook until rice sticks soften and become translucent. Add sugar, hot radish, fish sauce, peanuts, paprika and eggs; stir to blend. Remove to serving plate. Add bean sprouts to wok, toss and cook for 30 seconds over high heat. Pour over noodles and garnish with scallions and cilantro. |
Categories
Thai
