16 oz Flat rice stick noodles

4 tb Vegetable oil

4 Garlic cloves; crushed

1 Yellow onion; chopped

1 1/2 lb Pork loin

-- cut into julienne strips 1/2 c Dried shrimp; soaked in:

1/2 c -Warm water (for 5 minutes)

2 Fresh red chilies

-- cut into julienne strips 1 ts White sugar

1/8 c Fish sauce

1 ts Salt

2 tb Lime juice

3 tb Ketchup

1 ts Ground black pepper

1 lb Fresh bean sprouts

-- washed, drained 4 tb Green onion, chopped

4 tb Fresh coriander, chopped

4 tb Roasted peanuts, crushed

In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts. (Serves 6-8) From: stigle@cs.unca.edu (Sue Stigleman)