1/2 pack (8 oz) -Thai dried rice stick (medium size)
3 oz – Shredded pork or chicken
4 oz – Medium frozen shell-on shrimp
2 – Large egg
3 oz – Beansprout
2 stalks – Green onion (1-1/2″ length)
1 to 2 pieces – Thai bird or finger chilli (thinly sliced )
3 to 4 sprigs – Cilantro
2 tsp – Roasted ground peanut
1 tsp – Minced garlic
2 Tbsp – Fish sauce
2-1/2 to 3 Tbsp – Tomato paste
3 Tbsp – White vinegar
2 Tbsp – Sugar
3 Tbsp – Water
- Soak dried noodle in cold water for at least 1 hour. Drain.
- Defrost, peel and devein shrimp. Dry with paper towel and cut shrimp into smaller pieces.
- Fry beaten egg in 3/4 tsp oil until set. Cool and cut into thin shreds.
- Heat wok. Add 3 Tbsp oil and saute garlic until fragrant. Add shredded pork or chicken and stir-fry until no longer pink. Add shrimp. Toss until shrimp turns red. Add in drained noodle, beansprout, seasoning and green onion. Keep tossing until noodle is cooked through. Return egg to wok and toss well. Remove to serving platter and sprinkle chopped cilantro, sliced chilli, and roasted ground peanut over noodle. Serve hot.
Note: Beansprout can be added as a garnish instead of cooking it together with the noodle.