4 oz Dried rice noodles – medium size
1/4 c Vegetable oil
2 Garlic cloves; finely minced
3 tb Chopped raw shrimp
3 tb Lean ground pork
1 ts Sugar
1 tb Fish sauce
1 ts Soy sauce
2 ts Hot chili sauce
2 Beaten eggs
2 tb Tamarind sauce
1/4 c Bean sprouts
1 Scallion; sliced
1 tb Salty preserved radish
2 tb Coarsely ground peanuts (salted or unsalted)
2 tb 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.
