August 11, 2010
On a hot summer morning (today), this is the kind of breakfast that promises a wonderful day ahead. With a slice of icy melon, and a few birds singing just outside, it makes me very happy to be alive.
Soak 6 to 8 ounces of the thinnest rice noodles (sometimes called rice sticks or rice vermicelli) in hot water for about ten minutes, or until they go limp. Drain and set aside.
Peel a half pound of shrimp and dry them well. If they’re big, cut them in half.
Dice the whites of 4 scallions, and slice the green parts into confetti. Smash 2 or 3 cloves of garlic.
Mix a quarter cup of sugar with a quarter cup of Asian fish sauce and a quarter cup of white vinegar. Squeeze in the juice of one lime.
Put a half cup of peanuts into a plastic bag and hit it with something heavy – a rolling pin works well – until the peanuts are crushed.
Assemble all of this next to the stove, along with a half pound of ground pork, a couple of eggs and some crushed red chile flakes.
Working quickly, heat a large wok and film it with peanut oil until it shimmers. Add the shrimp, toss them just until they’re no longer transparent, and turn them onto a platter. Add a bit more oil to the wok, toss in the garlic, stir, add the scallions and then the pork, stirring until it’s no longer red. Throw in the drained noodles, give it a couple of stirs, and pour in the fish sauce mixture. Cook, at high heat, about 7 minutes, until the noodles have absorbed all the liquid. Push them aside, crack one egg into the bottom of the wok ,tilting so that it forms a sheet. When it has set, mix it into the noodles, then repeat with the other egg. Toss it all about, add the shrimp and the scallion greens and chiles, and toss once again. Turn out onto a platter and top with crushed peanuts.
Serve with lime wedges and Sriracha sauce.
This will feed 4 people at breakfast (or 3 at dinner, with a little leftover for the first one up in the morning).
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