Thai Fried Noodles
½ pound flat Thai dried noodles
¼ cup vegetable oil
2 tablespoons chopped garlic
½ pound ground pork
½ cup chopped peanuts
2 tablespoons chopped sweet pickled radish (available in Asian markets)
¼ pound firm tofu, rinsed, patted dry, and cut into ½-inch cubes
2 tablespoons fish sauce
2 teaspoons sugar
½ teaspoon dried hot red pepper flakes
Juice of ½ lime
4 scallions, sliced, with green tops
1 cup bean sprouts
3 tablespoons fish sauce
2 tablespoons finely slivered mixed fresh red and green chili peppers
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt. Add the noodles, stir to separate, and cook about 5 minutes, until al dente. Drain well and set aside.
In a small bowl, mix together all the seasonings. Set aside.
In a wok or heavy skillet, heat the oil over medium heat. Add the garlic and stir-fry until golden. Add the pork and stir-fry, breaking it up, until lightly browned, about 3 minutes. Add the noodles, stir, and add the seasonings. Continue stir-frying for about 4 minutes until the meat is cooked and the flavors are blended.
Transfer to a warm serving dish. Serve the condiments in separate small bowls on the side.