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      RECIPE TITLE "THAI RICE NOODLES" courtesy of http://www.a2zrecipes.net

    yields 2 very generous servings (main course) time--- difficulty easy

      RECIPE INGREDIENTS

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

      RECIPE METHOD

    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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