Ingredients for 6 servings:
1. 1 (16 ounce) package rice noodles
2. 2 tablespoons vegetable oil
3. 3 teaspoons minced garlic
4. 1 cup chopped onion
5. 1 stalk lemongrass, flattened with cleaver and finely chopped
6. 1 1/2 lbs boneless pork loin, julienned
7. 1/2 cup dried shrimp, soaked in 1/2 cup water for 5 minutes (or 1/2 cup salad shrimp plus salt to taste)
8. 6 Thai red chili peppers, minced
9. 1 tablespoon sugar
10. 3 tablespoons fish sauce
11. 3 tablespoons fresh lime juice
12. 4 tablespoons ketchup
13. 3/4 teaspoon black pepper
14. 2 eggs, lightly beaten
15. 6 cups bean sprouts
16. 1/4 cup chinese chives, chopped (or 1/4 cup chopped green onion plus minced garlic to taste)
17. 1/4 cup chopped fresh cilantro
18. 1/3 cup chopped peanuts

Directions:
1. Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
2. Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
3. Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
4. Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.