|Flat rice noodles||1⁄2 Pound, dried (About 1/4 Inch Wide)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Fish sauce||3 Tablespoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Minced garlic||1 Tablespoon|
|Lean ground pork||1⁄4 Pound|
|Medium raw shrimp||1⁄4 Pound, shelled, deveined, and cut in half lengthwise|
|Egg||1 , lightly beaten|
|Limes||2 , cut into wedges (For Garnish)|
|Bean sprouts||1 Cup (16 tbs) (For Garnish)|
|Green onion with top||1 , thinly sliced (For Garnish)|
|Coarsely chopped nuts||2 Tablespoon (For Garnish)|
|Chinese cilantro||2 Tablespoon (Chinese Parsley, For Garnish)|
1. Soak the noodles in warm water to cover for 15 minutes or until soft; drain and set aside. Combine the sauce ingredients in a small bowl.
2. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry for 2 minutes. Add the shrimp and stir-fry for 1 minute or until barely pink. Stir in the sauce and cook for 1 minute. Add the noodles; toss to combine them with the sauce, and pour in the egg. Toss continuously until the egg is cooked, about 1 minute.
3. Place the noodle mixture on a serving platter, arrange the lime wedges and bean sprouts around the outside, and sprinkle the green onion, nuts, and cilantro on top.