Pink Rice Stick Noodles With Seafood & Vegetables
|Asian fish sauce||2 Tablespoon (Or As Needed, Nampla)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||6 Tablespoon (1/3 Cup Plus 2 Tablespoons)|
|Green bell peppers||1 Small, ends trimmed, seeded, ribs removed, cut in julienne strips|
|Carrot||1⁄2 Large, cut into julienne strips|
|Whole red chili pepper||2 Small, stemmed, seeded, minced,|
|Fresh bean sprouts||2 Cup (32 tbs)|
|Shallots||8 , thinly sliced|
|Garlic||3 Clove (15 gm), finley minced (Large Cloves)|
|Minced ginger root||2 Teaspoon|
|Raw shrimp||3⁄4 Pound, peeled and deveined (Medium Sized)|
|Sea scallops/Cleaned small squid||1⁄2 Pound, scallops cut in half horizontally / squid, cut in rings|
|Thin rice noodles||6 Ounce, soaked in warm water 30 minutes, well-drained|
|Eggs||2 Large, softly scrambled|
|Green onions||3 Small, thinly sliced|
|Salt||To Taste (If Desired)|
|Chopped peanuts||1⁄4 Cup (4 tbs)|
|Fresh cilantro leaves||1⁄2 Bunch (50 gm)|
|Green onion stems||1 , chopped|
|Lime||1 , cut into thin slices|
To prepare sauce, in a small bowl, combine fish sauce, ketchup, sugar and black pepper.
In a wok or large skillet, heat 2 tablespoons of oil over high heat until hot.
Stir-fry bell pepper, carrot and chili pepper 1 to 2 minutes.
Add bean sprouts; cook 1 minute more.
Wipe wok dry with paper towels.
Reheat wok or skillet over high heat.
Add remaining oil.
Stir-fry shallots until soft; add garlic and gingerroot.
Cook 1 minute more.
Add shrimp and scallops.
Stir fry 2 to 3 minutes or until shrimp are pink and scallops are white and barely firm.
Reduce heat to medium-low.
Add vegetables and noodles to seafood; carefully blend ingredients.
Pour sauce over noodles; continue blending until noodles are coated and turn pink.
Blend in eggs and green onions.
Add additional fish sauce or salt, if desired.
Remove noodles to a serving platter.
Garnish with peanuts, cilantro, green onion stem and lime.