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1
Rinse shrimp noodles.
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2
Boil noodles in water until cooked but still firm.
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3
These thin noodles only take about 3 minutes to reach this stage.
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4
Drain, reserving boiling water, and rinse with cold water until noodles are cooled and will not stick together.
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5
Place in oiled bowl, refrigerate until firm.
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6
The noodles must be firm before frying.
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7
Can be prepared day before.
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8
Wash and soak dried shrimp for 30 minutes; cut into thin pieces.
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9
Combine egg and water; cook as very thin omelet; cool; slice into 2 inch long shreds.
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10
Thinly slice pork to match.
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11
Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it).
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12
Peel strings off celery stalks, thinly slice.
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13
Peel and halve onions, slice thinly.
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14
Core pepper, slice thinly in 2 inch lengths.
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15
Slice tomato in thin wedges.
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16
Mix sauce ingredients in bowl.
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17
Add 1/2 of peanut oil to hot wok.
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18
When oil begins to smoke, toss in garlic, ginger, shrimp and vegetables, except tomato; stir-fry on high heat for 2 minutes.
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19
Add sauce, and continue cooking until sauce reduces by half.
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20
Remove to holding bowl.
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21
Rinse wok; return to high heat; when it is dry, reduce heat to medium and add remaining peanut oil.
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22
Heat oil to moderate (don`t let it smoke); add curry powder, stirring to mix with oil.
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23
Avoid burning curry; if it burns, start over.
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24
Cook curry powder for about 30 seconds.
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25
Add noodles a fist-full at a time, breaking noodles into short pieces.
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26
Toss noodles to coat and heat them.
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27
When hot, add cooked shrimp and vegetables; toss together to mix.
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28
Turn off heat.
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29
Add pork, egg shreds and tomato wedges; mix together.
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30
Serve.
