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Rice Sticks with Barbecued Pork
2 Servings

8 ounces rice sticks, (1/4" side)
2 cloves garlic, thinly sliced
5 cups chicken stock
1/4 cup fish sauce
1 to 3 teaspoons thai chili paste, (to taste)
3 tablespoons sugar
1 tablespoon fresh lime juice, (or to taste)
2 cups bean sprouts
6 to 8 ounces Chinese BBQ Pork, or cooked chicken or shrimp
1/2 cup cilantro, finely chopped
1 lime, quartered

Soak rice sticks in cold water to cover for about 30 minutes. Heat
stock in saucepan. Add sliced garli cup. Simmer about 10 minutes.
Add fish sauce, chili paste, sugar and lime juice. Taste. Add
chili paste, lime juice and sugar to adjust seasoning. Bring 2
quarts of water to a boil in a large pot. Just before serving,
drain the rice sticks and cook in boiling water for 1 minute, or
until tender. Add the bean sprouts and cook 10 seconds. Drain
noodles and bean sprouts and transfer to four large bowls. Arrange
the BBQ Pork slices on top. Fill each bowl with broth and sprinkle
with cilantro and chopped peanuts. Serve at once with lime wedges
and hot sauce on the side


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