| | Asian rice noodles |
| DIVIDER | | -- cut about 1/8 inch wide, OR- |
| 1 | lb | Flat rice noodles |
| DIVIDER | | -- (fresh or dried) |
| 3/4 | c | Fish sauce; -OR- |
| 6 | tb | -Soy sauce |
| 4 | ts | Rice wine vinegar OR- distilled white vinegar |
| 2 | tb | Sugar |
| 4 | ts | High-quality paprika; -OR- |
| 1/4 | c | -Catsup or Tomato paste |
| 1/2 | c | Vegetable oil OR more if needed |
| 8 | oz | Boneless pork OR- boned & skinned chicken cut into very small pieces |
| 2 | tb | Minced or pressed garlic |
| 2 | ts | Ground dried red hot chili, OR- |
| 1 | tb | Minced fresh hot chile |
| 4 | | Eggs; lightly beaten |
| 8 | oz | Medium-sized shrimp |
| DIVIDER | | -- shelled and deveined, |
| DIVIDER | | -- tails left intact |
| 10 | oz | Fresh bean sprouts |
| 3 | | Green onions; thinly sliced |
| 1/2 | c | Chopped dry-roasted peanuts |
| DIVIDER | | -- (unsalted) |
| 1/4 | c | Chopped fresh cilantro |
| | FOR GARNISH |
| | Finely minced dried shrimp |
| | Fresh cilantro sprigs |
| | Lemon or lime wedges |
