1/3 lb Flat rice stick noodles

           - (banh pho), 1/4 " wide
    1/4 c  Peanut oil

    1/4 lb Pork

           - cut into matchstick strips
      6    Shrimps, peeled and deveined

      1 ts Crushed garlic

      1    Egg

      2 tb Water

      2 tb Rice vinegar

      1 tb Fish sauce

      1 tb Sugar

    1/4 c  Chopped toasted peanuts

    1/4 ts Ground dry shrimp

           Freshly ground white pepper
    1/4 ts Asian chili powder

           - (to taste)
      1 c  Bean sprouts

           - washed & drained
    1/4 c  Scallions, cut 3/4" long

           Fresh coriander
           Wedges of fresh lime
  Soak noodles in warm water for 60 minutes.  Drain and set aside.
  Prepare all other ingredients and arrange near the wok.  You will need to
  work fast.
  In the wok, fry the pork in the peanut oil at medium heat.  When half
  cooked, add the shrimps and garlic and stir.  Cook until shrimp and pork
  are done.
  Beat the egg and add it to the mixture.  Cook, stirring, for about half a
  minute.
  Turn the heat to high.  Add the drained noodles to shrimp mixture.  Add
  water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
  Sprinkle in white pepper and chili powder.  Toss to combine. Let it cook on
  one side (Don't stir; keep checking the underside as if it were a big
  pancake).  Flip it over as best you can and repeat until nearly cooked,
  about 5 to 10 minutes.
  Add most of the sprouts and scallions.  Stir and cook for another minute.
  Turn onto a plate.  Top with the rest of the sprouts, scallions, and
  peanuts.  Garnish with coriander and serve with a wedge of fresh lemon.
  From: stigle@cs.unca.edu (Sue Stigleman)