Ellen Sample is my neighbor and dear friend.  She puts my hostess skills to shame and gives the absolute best gifts.  When you go to Ellen's house for dinner, expect to see anything from a little chalk sign with your name on it by your plate to napkins themed to the occasion poking out of a matching wicker basket.  No matter what the day is, she always has a thoughtful gift for you, anything from a full set of engraved glasses to your favorite cheeses complete with a cheeseboard and knife set.  She loves to cook and always prepares a full on, over-the-top spread.  This is one of her signature dishes.

Ingredients:

•       13 ounces wide rice noodles
•       4 tablespoons vegetable oil
•       12 ounces ground pork (can substitute with ground chicken or turkey)
•       1 large red bell pepper, chopped
•       6 cloves garlic, chopped
•       Pinch red pepper flakes
•       12 ounces shrimp, cleaned and deveined, tails removed
•       2/3 cup chicken stock
•       6 tablespoons soy sauce
•       4 tablespoons lime juice
•       4 tablespoons ketchup
•       2 eggs, slightly beaten
•       4 cups bean sprouts

For the garnish:

•       4 limes, quartered
•       ½ cup cilantro, chopped
•       4 scallions, chopped
•       4 tablespoons peanuts, crushed

Directions:

Soak the noodles according to the directions on the box, usually 30 minutes in hot water

Meanwhile, heat the oil on a wok or large, high-sided saute pan on medium-high heat and add the pork, red pepper, garlic and red pepper flakes.  Saute until the pork is browned all over and add the shrimp.  Add the chicken stick, soy sauce, lime juice and ketchup and stir.  Let the shrimp cook through, which should only take a few minutes.  Add the noodles and the beaten eggs and toss.  Make sure the eggs cook through.  Add the bean sprouts and serve in large bowls.  Sprinkle with the cilantro, scallions and peanuts and a wedge of lime on the side.

Ellen serves this dish with a cucumber salad.

Ro chops and Ellen cooks her Pad Thai