Preparation / Directions:
Noodles: Rinse shrimp noodles. Boil noodles in water until cooked but still firm. These thin noodles only take about 3 minutes to reach this stage. Drain, reserving boiling water, and rinse with cold water until noodles are cooled and will not stick together. Place in oiled bowl, refrigerate until firm. The noodles must be firm before frying. Can be prepared day before.
Preparation: Wash and soak dried shrimp for 30 minutes; cut into thin pieces. Combine egg and water; cook as very thin omelet; cool; slice into 2" long shreds. Thinly slice pork to match. Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it). Peel strings off celery stalks, thinly slice. Peel and halve onions, slice thinly. Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges. OR: slice these vegetables to match size of bean sprouts for better looking dish (a good shredder does this job quickly). Mix sauce ingredients in bowl.
Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke, toss in garlic, ginger, shrimp and vegetables, except tomato; stir-fry on high heat for 2 minutes. Add sauce, and continue cooking until sauce reduces by half. Remove to holding bowl.
Rinse wok; return to high heat; when it is dry, reduce heat to medium and add remaining peanut oil. Heat oil to moderate (don't let it smoke); add curry powder, stirring to mix with oil. Avoid burning curry; if it burns, start over. Cook curry powder for about 30 seconds. Add noodles a fist-full at a time, breaking noodles into short pieces. Toss noodles to coat and heat them. When hot, add cooked shrimp and vegetables; toss together to mix. Turn off heat. Add pork, egg shreds and tomato wedges; mix together. Serve. By the time dish is on the table, tomatoes will be hot, but still firm