Thai Rice Noodles 4.00 oz dried rice noodles - medium size 0.25 cup vegetable oil 2.00 garlic cloves finely minced 3.00 tablespoon chopped raw shrimp 3.00 tablespoon lean ground pork 1.00 teaspoon sugar 1.00 tablespoon fish sauce 1.00 teaspoon soy sauce 2.00 teaspoon hot chili sauce 2.00 beaten eggs 2.00 tablespoon tamarind sauce 0.25 cup bean sprouts 1.00 scallion sliced 1.00 tablespoon salty preserved radish 2.00 tablespoon coarsely ground peanuts (salted or unsalted) 2.00 tablespoon sliced green onions 2.00 lemon wedges 1.00 cucumber 1. Soak noodles in hot water for 20 minutes, or until soft. Drain. 2. Heat oil in a wok or large skillet and sauté 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. Yield: 4 servings