Instructions: Mix the two kinds of chiles, lime juice, vinegar, roasted chilli paste and fish sauce together. Set aside.

Spread the ground pork loosely over a wire-mesh strainer with handle and dip in hot boiling water until cooked through, stirring to break into bits. Drain and set aside.

Cook the noodles quickly by blanching in hot water for a few seconds. Drain and toss with the hot-and-sour sauce. Dish into individual serving bowls lined on the bottom with lettuce pieces. Arrange the sliced pork, pork liver slices and ground pork over the top of each serving. Sprinkle with chopped peanuts and garnish with green onions and cilantro.

This recipe yields 2 to 4 servings as a breakfast food or for lunch.

Notes and Pointers:
This "dry" noodle dish can easily be converted into soup noodles by adding a broth made by simmering pork bones with some crushed garlic, cilantro roots and ground white pepper, and lightly salted with light soy sauce, sea salt or fish sauce. For added flavor and sweetness, cook the pork meat, liver and ground pork in this broth. Adjustment in the amount of fish sauce, lime juice, vinegar and nahm prik pow in the chili sauce may be needed as the broth will likely dilute the intensity of the sauce.

If you are not able to find fresh, thin rice noodles, substitute with a 1/4 pound of dried rice noodles. Soak first to soften, then cook in boiling water to the firmness you like. This may take a few minutes.

This recipe makes a very spicy batch of noodles. For milder palates, simply cut back on the amount of both dried and fresh chiles, or strain out the chiles and use only the liquid part of the sauce.

For a change, use chicken, shrimp or a combination of seafoods in the place of pork.

NOTES :

Author: Kasma Loha-unchit
Website: http://www.thaifoodandtravel.com/recipe.html

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.