½ lb. lean pork, sliced thinly
½ lb. shrimp, shelled
8 oz. fresh egg noodles
1-2 t. vegetable oil
2 t. sesame oil
1 medium onion, sliced
1 T. finely sliced ginger
2-3 garlic cloves, crushed
1 t. sugar
6 c. chicken broth
4 sprigs Thai basil (or cilantro)
3 T. fish sauce
optional seasonings:
2 kaffir lime leaves
juice of ½ lime
Bring pan of water to boil. Cook/heat noodles to package directions. Drain and rinse. Heat oils in wok. Stir-fry onions until browned. Remove and set aside. Add ginger, garlic, sugar, and broth to wok. Bring to simmer. (Add lime leaves and juice.) Add pork and simmer for 15 minutes. Add shrimp and noodles and simmer til shrimp are cooked. Add onion and Thai basil just before serving.