Thai Chiang Mai Noodles

• 1 lb Chinese egg noodles
• 1 tablespoon cooking oil
• 3 shallots, chopped
• 6 cloves garlic, chopped
• 2 teaspoons finely chopped hot red chili peppers
• 1 -2 tablespoon red curry paste
• 12 ounces lean pork loin, finely sliced
• 1 carrot, cut into thin strips
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 3 scallions, finely sliced
• 14 cup cilantro leaf
• 12 cup red chili sauce (may use Thai Red Chile Sauce - Nam Prik Dang nam prik dang)

1. Cook noodles in boiling water for 2-3 minutes or until just tender; drain.
2. Heat oil in wok; add shallots, garlic, chilies and curry paste, cooking until just fragrant.
3. Add the pork in several batches and cook for 3-4 minutes each batch.
4. Place all meat in wok and add carrot, fish sauce, and brown sugar; bring to a boil.
5. Add noodles and scallions and combine to mix.
6. Garnish with cilantro leaves and serve with nam prik dang sauce as a dipping sauce.

chinese egg noodles, cooking oil, shallots, garlic, hot red chili peppers, red curry, lean pork loin, carrot, fish sauce, brown sugar, scallions, cilantro leaf, red chili sauce

Taken from www.food.com/recipe/thai-chiang-mai-noodles-66126 (may not work)