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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 3 |
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This recipe was sent to me by my friend, Faye, in Canberra, Australia. It has become an addiction. Ingredients:
150 g pork fillets, cut into thin strips (chicken breast is a fine substitute) |
2 tablespoons peanut oil |
10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine) |
1 garlic clove, crushed (i use 2-3) (optional) |
1 egg, beaten (i use 2) |
150 g flat rice noodles (preferably banh pho) |
1 dash white pepper |
250 g bean sprouts, washed and drained |
1/2 cup spring onions or 1/2 cup shallot, chopped finely |
3 tablespoons water |
3 tablespoons rice vinegar |
4 tablespoons fish sauce |
1 teaspoon chili paste |
1 1/2 tablespoons palm sugar or 1 1/2 tablespoons light brown sugar |
1 1/2 teaspoons lightly packed dry shrimp, ground in mortar and pestle |
1 tablespoon sour shrimp paste |
1/4 cup roasted peanuts |
chopped coriander |
fresh limes or lemon wedge |
shredded spring onions or shallot |
Directions:
1. Soak noodles in hot water while preparing the rest of the ingredients.
2. Prepare the ingredients and place near the wok.
3. Heat the wok on medium heat and lightly fry the pork.
4. When half cooked, add the prawns and garlic.
5. Stir-fry until pork and prawns are cooked.
6. Add beaten egg to the mixture, stirring for about 30 seconds.
7. Turn heat to high and add drained noodles and combined seasoning.
8. Sprinkle in the white pepper and chilli powder.
9. Toss to combine, reduce heat and allow to cook undisturbed for approximately 2 minutes, turning once.
10. Push noodles to the back of the wok and add sprouts and spring onions, tossing the noodles on top and allowing them to cook for approximately 1 minute.
11. Stir well and serve garnished with peanuts, spring onions, coriander and lime/lemon wedges.
12. Note: the lime/lemon juice takes some of the heat out of the chili!
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