Asian rice noodles, cut about 1/8-inch wide (or 1 pound fresh or dried flat rice noodles)
3/4 cup fish sauce (or 6 tablespoons soy sauce)
4 tsp. rice wine vinegar or distilled white vinegar
2 tbsp. sugar
4 tsp. paprika, or 1/4 cup ketchup or tomato paste
1/2 cup vegetable oil, or more if needed
8 oz boneless pork or boned and skinned chicken, cut into very small pieces
2 tbsp. minced or pressed garlic
2 tsp. ground dried red hot chili (or 1 tbsp. minced fresh hot chile)
4 eggs, lightly beaten
8 oz. medium-sized shrimp, shelled and deveined, tails left intact
10 oz. fresh bean sprouts
3 green onions, thinly sliced
1/2 cup chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro (coriander)
finely minced dried shrimp, for garnish
fresh cilantro sprigs, for garnish
lemon or lime wedges, for garnish

In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside.

Heat a wok or sauté pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up.

Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate.

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste.

Serves 8 as a pasta course, or 4 as a main course.

Submitted by: RC