Recipe by Olha
It does take a little time to measure out the ingredients for this easy to like noodle dish from Thailand, but the cooking is a snap—and the whole meal is in the wok.
Top Review by toomuch2do2day
I had high hopes for this recipe. But I don't have much experience cooking with fish sauce and this was an unfortunate first. The fish sauce overpowered everything. We couldn't eat it. Had to throw the whole thing out. I might try again using FAR less fish sauce.
- 1 (227 g) package wide rice noodles
- 2 tablespoons vegetable oil
- 6 ounces ground lean pork
- 1 sweet red pepper, chopped
- 3 garlic cloves, minced
- 1⁄4 teaspoon hot pepper flakes
- 6 ounces raw shrimp, peeled and deveined
- 1⁄3 cup chicken stock
- 3 tablespoons fish stock
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice
- 2 tablespoons ketchup
- 1 egg, beaten
- 2 cups green onions, chopped
- 1⁄4 cup chopped fresh coriander
- 2 tablespoons chopped peanuts
- 2 limes, cut into wedges
Directions See How It's Made
- Soak noodles in warm water for 15 minutes; drain and set aside.
- In large wok or deep skillet, heat oil over high heat; stir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute.
- Stir in stock, fish sauce, sugar, lime juice and ketchup; stir fry for 1 minute. Add noodles; toss to combine.
- Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime. Makes 4 servings.
- Canadian Living’s Best.