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1
Soften the rice noodles in warm water to cover until they become flexible and bright white, 15 to 20 minutes.
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2
Bring a large pot of water to a rolling boil over high heat.
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3
Drain the softened noodles, add them to the pot, and remove from the heat.
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4
Let stand for 6 to 8 minutes.
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5
Drain well and put in a bowl by the stove.
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6
You will have about 2 1/2 cups of noodles.
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7
In a small bowl, combine the green onion tops, fish sauce, water, soy sauce, sugar, salt, and pepper, and stir well to dissolve the sugar and salt.
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8
Place by the stove, along with tongs or a big spatula for moving the noodles around all the remaining ingredients.
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9
In a large, deep skillet or a wok, heat the oil over medium-high heat for 30 seconds.
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10
Add the garlic and the white portion of the green onions and toss well.
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11
Add the pork and cook just until it changes color, about 1 minute.
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12
Add the fish sauce mixture, toss well, and then add the noodles.
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13
Cook for 1 minute or so, tossing and pushing the noodles to season and heat them evenly, then push them to one side and add the shrimp.
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14
Cook the shrimp on one side until pink.
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15
Toss to let the other side cook, and then add the spinach and bean sprouts (if using).
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16
Gently scoop up the mass of noodles to cover the shrimp and vegetables, and let them cook for 30 seconds.
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17
Toss everything well, adding up to 1/4 cup water if the pan is getting dry.
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18
Check to see that the pork and shrimp are cooked through, and transfer the noodles to a serving platter.
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19
Pull a few shrimp to the top and serve at once.
