This recipe comes via Victor Sodsook. It’s Ingo’s favorite ways to make this dish.


  • 8 oz. dried rice-stick noodles, or 1 16 oz. package fresh (preferred)
  • 1/4 lb. medium shrimp
  • 1/4 lb. pork tenderloin or bonelss chicken
  • 4 tbsp. nam pla (fish sauce)
  • 6 tbsp. distilled white vinegar
  • 5 tbsp. catsup
  • 3 tbsp. vegetable oil
  • 8 cloves garlic, mashed
  • 2 eggs
  • 1/2 chili powder
  • 6 scallions (including tops), angle-cut into 1 1/2 in pieces
  • 1 1/2 cups bean sprouts
  • 1/3 cup roasted unsalted peanuts, crushed


If using dried noodles, soak in warm water until soft.

Peel and devein the shrimp, but leave the tails on. Slice the pork or chicken into bite-sized strips.

In a small bowl, combine the nam pla, vinegar, sugar and catsup. Stir until the sugar is dissolved.

Drain the noodles and set aside. Place all the ingedients close to the wok.

Set a wok over medium-high heat. When hot, add the oil. Coat the sides. Add the garlic for a few seconds, then add chicken or pork and the shrimp. Stir fry approx. 1 minute.

Stir in the sauce mixture and bring to a boil. Add the noodles and toss gently. Stir fry 2 minutes.

Break the eggs into the wok. Break up the eggs a bit, then mix them under the noodle mixture. Cook, without stirring for 15 seconds, and then stir fry until all ingredients are well blended.

Add chili powder and scallions. Stir fry for 1-2 minutes, then add in bean sprouts and peanuts. Serve immediately


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