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Thai Pad Noodles1 (16 oz) package rice noodles 2 tbsp vegetable oil 3 tsp minced garlic 1 cup chopped onion 1 stalk lemongrass, flattened with cleaver and finely chopped 1 1/2 lbs boneless pork loin, julienned 1/2 cup dried shrimp, soaked in 1/2 cup water for 5 minutes (or 1/2 cup salad shrimp plus salt to taste) 6 Thai red chili peppers, minced 1 tbsp sugar 3 tbsp fish sauce 3 tbsp fresh lime juice 4 tbsp ketchup 3/4 tsp black pepper 2 eggs, lightly beaten 6 cups bean sprouts 1/4 cup chinese chives, chopped (or 1/4 cup chopped green onion plus minced garlic to taste) 1/4 cup chopped fresh cilantro 1/3 cup chopped peanuts
Directions: Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done. Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set. Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chili paste) as table condiments, if desired.
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