Thai Rice Noodles

Title: Thai Rice Noodles
Categories: Thai, Pasta
Yield: 4 servings

4 oz Dried rice noodles 2 Beaten eggs -- medium size 2 tb Tamarind sauce 1/4 c Vegetable oil 1/4 c Bean sprouts 2 Garlic cloves finely minced 1 Scallion sliced 3 tb Chopped raw shrimp 1 tb Salty preserved radish 3 tb Lean ground pork 2 tb Coarsely ground peanuts 1 ts Sugar - (salted or unsalted) 1 tb Fish sauce 2 tb Sliced green onions 1 ts Soy sauce 2 Lemon wedges 2 ts Hot chili sauce 1 Cucumber

1. Soak noodles in hot water for 20 minutes, or until soft. Drain.p>

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.