My sister saved a clipping from the newspaper the week before, it had a recipe for mole, and this recipe, both of which appealed to me, but I think this more than the other. I like Thai food, and the tastes of Thai, but, I must admit, I am not anywhere near a pro at making this kind of dish. I need more practice. Not that it didn't taste like it should have, it just didn't quite turn out the way that I wanted. I used Thai vermicelli noodles, they worked well, but I think that thicker noodles would work better. The combination of the vinegar-fish sauce and the lime juice works well together, the red pepper flakes give it a kick, but you can omit them if you don't like heat. This dish was fairly easy to make, though it pays to prepare all of the ingredients as I suggest in the first paragraph. The name of the dish too, strikes me as being uninspired, perhaps there is really a Thai name for this dish, I would hope so.Thai Noodles
Adapted from Garlic and Sapphires by Ruth Reichl
Thin rice noodles (3 of the four bundles in a 198 g package)
1/4 cup sugar
1/4 cup Asian fish sauce
1/4 cup unseasoned rice vinegar
225 g pork cutlets
6 Tbsp vegetable oil (divided)
paprika and garlic salt, to taste
4 Tbsp peanut oil (divided)
340 g package cooked, peeled shrimp
2 garlic cloves, minced
4 green onions, chopped
2 baby bok choy, cut into strips
2 eggs, scrambled
1 cup bean sprouts
1 tsp crushed red pepper flakes
1/4 cup lime juice (juice of large lime)
1 lime, cut into wedges
Cook noodles according to package directions; drain in colander. Mix sugar, fish sauce and rice vinegar; set aside. Cut bok choy into strips; set aside. Mince garlic and chop green onions; set aside. Whisk two eggs until scrambled. If shrimp frozen, run cold water over shrimp for 5 minutes until dethawed.
Heat a skillet over medium heat. Add pork cutlets to dry pan. Pour about a tablespoon of vegetable oil over each cutlet. Sprinkle with paprika and garlic salt. Fry for a couple of minutes and then turn over. Sprinkle again with spices. When browned, remove and cut into thin strips.
Heat 2 tablespoons of peanut oil in a wok on medium high heat. Saute shrimp for about three minutes, until browned. Remove from wok and set aside.
Heat remaining 2 tablespoons of peanut oil, and fry the garlic and green onions until soft. Add the pork strips, drained noodles and the fish sauce. Reduce the heat and cook for about five minutes, stirring ingredients to mix.
Meanwhile, heat remaining vegetable oil in a small skillet and fry the bok choy until soft; add to the noodle mixture. Push noodles to one side and add eggs to wok; stir to cook. Add shrimp, red pepper flakes, bean sprouts, and lime juice. Cook for an additional two to three minutes.
Garnish with lime wedges.