boned and skinned chicken breast, cut into very small pieces
2 tablespoons garlic, minced or pressed
2 teaspoons ground dried red hot chile, OR
1 tablespoon minced fresh hot chile
4 eggs, lightly beaten
1/2 pound medium-sized shrimp,
shelled and de-veined, tails left intact
1-1/2 cups fresh bean sprouts
3 green onions, including tops, thinly sliced
1/2 cup chopped unsalted dry-roasted peanuts
1/4 cup fresh cilantro, chopped
dried shrimp, finely minced, for garnish
fresh cilantro sprigs and lemon or lime wedges
for garnish
Directions
Make vermicelli and cut into 6-inch strips
Cook until al dente, drain, rinse and set aside
Toss gently after adding the noodles to avoid breaking them
In a small bowl, combine the soy sauce, vinegar, sugar, and paprika
Set aside
Because this is a stir-fry recipe, assemble all of the ingredients within arm's reach before heating the wok or frying pan
Heat a wok or frying pan over high heat
Add the oil and swirl to coat the pan
Add the pork or chicken, garlic, and chile and stir-fry for 1 minute
Stir in the drained noodles and the soy sauce mixture and stir-fry about 30 seconds
Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up
Add the shrimp and stir-fry just until they turn pink
Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes
Remove from the heat and transfer to a serving plate
Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp (if used)
Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately.
VARIATION: Soybean curd (tofu) may be added along with or substituted for the meat.
