16 oz Flat rice stick noodles

      4 tb Vegetable oil

      4    Garlic cloves; crushed

      1    Yellow onion; chopped

  1 1/2 lb Pork loin

           -- cut into julienne strips
    1/2 c  Dried shrimp; soaked in:

    1/2 c  -Warm water (for 5 minutes)

      2    Fresh red chilies

           -- cut into julienne strips
      1 ts White sugar

    1/8 c  Fish sauce

      1 ts Salt

      2 tb Lime juice

      3 tb Ketchup

      1 ts Ground black pepper

      1 lb Fresh bean sprouts

           -- washed, drained
      4 tb Green onion, chopped

      4 tb Fresh coriander, chopped

      4 tb Roasted peanuts, crushed

  In a pot of boiling water, drop in the flat rice stick noodles for about 1
  minute, stirring constantly to prevent noodles from sticking together.
  Remove from heat and drain in a colander.  Rinse with cold water.  Set
  aside.  Heat the oil in a large wok and stir-fry the garlic and onion until
  golden brown.  Add the pork, shrimp in water, and chilies. Stir-fry for 5
  minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black
  pepper, noodles, and bean sprouts.  Stir well for 2 minutes. Transfer to a
  large serving platter and garnish with green onion, fresh coriander, and
  peanuts.
  (Serves 6-8)
  From: stigle@cs.unca.edu (Sue Stigleman)