Chiang Mai Noodles

• 500 g fresh egg noodles
• 1 tablespoon peanut oil
• 3 shallots, chopped
• 6 garlic cloves, crushed
• 2 teaspoons red chilies, finely chopped
• 1 -2 tablespoon red curry paste
• 350 g lean pork, thinly sliced
• 1 carrot, cut into thin strips
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 3 spring onions, finely sliced
• 14 cup cilantro, chopped

1. Cook noodles in wok of rapidly boiling water for 2-3 minutes or until just tender.
2. Drain and keep warm.
3. Heat oil in wok til very hot, add shallots, garlic, chilli and curry paste and stir fry for 2 minutes or until fragrant.
4. Add pork in two batches and cook for 3 minutes or until meat changes colour.
5. Return all meat to work, add carrot, fish sauce, brown sugar and bring to the boil; add noodles and spring onions, toss well.
6. Top with cilantro and serve immediately.

peanut oil, shallots, garlic, red chilies, red curry, lean pork, carrot, fish sauce, brown sugar, spring onions, cilantro

Taken from www.food.com/recipe/chiang-mai-noodles-136469 (may not work)