Thai Rice Noodles - cooking recipe

Ingredients

4 ounces dried rice noodles, medium size
1/4 cup vegetable oil
2 -3 cloves finely minced garlic
3 tablespoons chopped raw shrimp
3 tablespoons ground lean pork
1 teaspoon sugar
1 tablespoon fish sauce
1 teaspoon soy sauce
2 teaspoons hot chili sauce
2 beaten eggs
2 tablespoons tamarind paste
1/4 cup bean sprouts
1 sliced scallion
2 tablespoons coarsely ground salted peanuts or 2 tablespoons unsalted peanuts
2 tablespoons green onions, sliced

Preparation

Soak the noodles in hot water for 20 minutes, or until soft; drain.
Heat oil in a wok or large skillet, saute until golden.
Add in the shrimp and ground pork, and stir-fry until lightly browned.
Add the sugar, fish sauce, soy sauce and chili sauce, stir-fry until the sugar dissolves.
Pour in the beaten eggs, let them set slightly then stir to scramble.
Add in the noodles and stir-fry for about 2 minutes.
Push noodles to side of wok or skillet then add in the Tamarind sauce, cook for 1 minute.
Add in the bean sprouts, scallions, and stir-fry until bean sprouts are slightly cooked (about 1 minute).
Stir the noodles down to middle of wok and stir-fry until well mixed.
Sprinkle with chopped peanuts and sliced green onions before serving.