I used fat free pasta (small curved shape) and sliced pork with this recipe. The taste was great.

INGREDIENTS:

5 oz. pork loin (sliced into bite size pieces)
5 oz. pasta (boiled)
½ cup tofu (diced)
¼ cup ketchup
1 cup bean sprouts
¼ cup shallot (chopped)
¼ cup roast peanuts (crush)
1 cup Chinese chives (cut into 1" lengths)
3 tbsp. olive oil
3 tbsp. garlic cloves (chopped)
3 tbsp. radish (chopped)
3 tbsp. fish sauce
2 tbsp. palm sugar
3 tbsp. white vinegar
3 each eggs

PREPARATION:

1. Heat 2 tbsp. of olive oil in a wok using a medium high heat setting, then add the garlic cloves, radish and shallot. Stir until fragrant.
2. Add the tofu to the wok and stir until golden brown. Then add the pork and stir until mixed well.
3. Add the fish sauce, palm sugar, white vinegar, ketchup, and pasta to the wok, and then stir thoroughly until the sauce is absorbed. Then move the contents to one side of the wok and add the remaining tablespoon of olive oil.
4. When the olive oil is hot, break the eggs into the wok and break the yolks and spread around the wok. When the eggs become solid, move the other contents back and mix with the eggs.
5. Add the bean sprout and chives, and continue to stir for a few minutes. Then turn of the heat.
6. Transfer the contents to a serving dish and serve with the crushed roasted peanuts on the side in a small dish. Lime and ground chili peppers may also be served on the side, if desired.

Make 3 Servings