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| 6 1/2 x ca. 30 g | Wide rice noodles [227g] |
| 2 Esslöffel | vegetable oil |
| 6 x ca. 30 g | Lean ground pork |
| 1 | Sweet red pepper chopped |
| 3 | cloves garlic minced |
| 1/4 Teelöffel | pepper flakes hot |
| 6 x ca. 30 g | Raw shrimp, peel, devein |
| 1/3 Tasse | chicken stock |
| 3 Esslöffel | fish sauce |
| 2 Esslöffel | sugar granulated |
| 2 Esslöffel | lime juice |
| 2 Esslöffel | ketchup |
| 1 | egg beaten |
| 2 Tasse | Bean sprouts |
| 2 | green onions chopped |
| 1/4 Tasse | coriander fresh, chopped |
| 2 Esslöffel | Peanuts chopped |
| 2 | Limes, cut in wedges |
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Soak noodles in warm water for 15 minutes; drain and set aside.
In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime.
Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate good source iron.
Baird: "Great Pastabilities"
[-=Pam=-] PA_Meadows@msn. Com
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