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Thai   -   Egg Noodles And Pork Soup (Ba Mee Nam)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 1 Cup Bean Sprouts -- blanched
  • 8 Ounces Egg Noodles -- cooked
  • 6 Cloves Garlic -- finely chopped
  • 6 Cups Chicken Stock
  • 4 Tablespoons Ground Pork
  • 2 Tablespoons Dried Shrimp
  • 2 Tablespoons Fish Sauce
  • 3 Medium Lettuce Leaves -- torn
  • 8 Slices Cooked Pork Loin -- thinly sliced
  • 1 Tablespoon Cilantro -- finely chopped
  • 1 Teaspoon Sugar
  • 2 Tablespoons Peanuts -- roasted and crushed
  • 1 Tablespoon Red Pepper Flakes
Directions Place bean sprouts in a large serving bowl. Top with cooked noodles. Fry garlic in oil until golden. Pour over noodles. In saucpan, heat chicken stock, pork, shrimp and fish sauce until it comes to a boil. Drop in lettuce leaves and immediately pour over the noodles. Add pork slices, green onions and cilantro. Sprinkle with sugar, peanuts and pepper flakes. Serve.
Serves 6
Time to Make 0:00

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