Asian rice noodles
           -- cut about 1/8 inch wide,
           -OR-
      1 lb Flat rice noodles

           -- (fresh or dried)
    3/4 c  Fish sauce; -OR-

      6 tb -Soy sauce

      4 ts Rice wine vinegar

           -OR- distilled white vinegar
      2 tb Sugar

      4 ts High-quality paprika; -OR-

    1/4 c  -Catsup or Tomato paste

    1/2 c  Vegetable oil

           -OR more if needed
      8 oz Boneless pork

           -OR- boned & skinned chicken
           - cut into very small pieces
      2 tb Minced or pressed garlic

      2 ts Ground dried red hot chili,

           -OR-
      1 tb Minced fresh hot chile

      4    Eggs; lightly beaten

      8 oz Medium-sized shrimp

           -- shelled and deveined,
           -- tails left intact
     10 oz Fresh bean sprouts

      3    Green onions; thinly sliced

    1/2 c  Chopped dry-roasted peanuts

           -- (unsalted)
    1/4 c  Chopped fresh cilantro

--------------------------------FOR GARNISH--------------------------------
           Finely minced dried shrimp
           Fresh cilantro sprigs
           Lemon or lime wedges
  In a bowl, cover the noodles in lukewarm water and let stand to soften,
  about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
  Drain and cut into 6-inch lengths, if desired.  Set aside.
  In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
  catsup, or tomato paste.  Set aside.
  Heat a wok or saute pan over high heat.  Add the oil and swirl to coat the
  pan.  Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
  Stir in the drained noodles and the reserved fish 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.  Garnish with the remaining bean sprouts, cilantro sprigs, and
  lemon or lime wedges, and serve immediately.  Diners squeeze lemon or lime
  juice to taste.
  Serves 8 as a pasta course, or 4 as a main course
  From: stigle@cs.unca.edu (Sue Stigleman)