Prep 25 mins
Cook 20 mins
If your thing is Asian food...then this one is for you, don't let the ingredients fool you, this dish is quite simple to prepare, and is it ever good! (prep time includes soaking the noodles)
- 4 ounces dried rice noodles, medium size
- 1⁄4 cup vegetable oil
- 2 -3 cloves finely minced garlic
- 3 tablespoons chopped raw shrimp
- 3 tablespoons ground lean pork
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 2 teaspoons hot chili sauce
- 2 beaten eggs
- 2 tablespoons tamarind paste
- 1⁄4 cup bean sprouts
- 1 sliced scallion
- 2 tablespoons coarsely ground salted peanuts or 2 tablespoons unsalted peanuts
- 2 tablespoons green onions, sliced
- Soak the noodles in hot water for 20 minutes, or until soft; drain.
- Heat oil in a wok or large skillet, saute until golden.
- Add in the shrimp and ground pork, and stir-fry until lightly browned.
- Add the sugar, fish sauce, soy sauce and chili sauce, stir-fry until the sugar dissolves.
- Pour in the beaten eggs, let them set slightly then stir to scramble.
- Add in the noodles and stir-fry for about 2 minutes.
- Push noodles to side of wok or skillet then add in the Tamarind sauce, cook for 1 minute.
- Add in the bean sprouts, scallions, and stir-fry until bean sprouts are slightly cooked (about 1 minute).
- Stir the noodles down to middle of wok and stir-fry until well mixed.
- Sprinkle with chopped peanuts and sliced green onions before serving.
Okay Kitten, another winner! My fav type of food has to be Asian, as I make so much of it. This is a five star plus recipe, for sure, but I still had to make some changes. 1. used peanut oil as I think it adds to the taste. 2. used ground chicken in place of pork. 3. didn't say what kind of fish sauce so I used nuoc mam. 4. cut the eggs down to one. 5. my brick of tamarind is pretty old and did not become a very nice paste so I used teriyaki sauce instead. 6. cut out the soy sauce since I used teriyaki sauce. I know that it seems like I made too many changes to review this recipe, but they all fit in. AND...most of all IT WAS WONDERFUL! I almost tripled this recipe and all my students LOVED it!