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	SPICY CHANTABOON RICE NOODLE SOUP 1/2 lb Chantaboon Rice Noodles (Jantaboon or similar spelling may be on pkg.) 2 cups chicken or pork stock handful bean sprouts 2 tbls ground pork 3 prawns, shelled 3 fish balls 3 slices fish cake 3 thin slices cooked pork loin 3 thin slices BBQ pork 3 tbls fish sauce (or to taste) 1-2 tbls rice vinegar 1 tsp sugar 4-6 thin circular slices jalapeno, serrano or other hot pepper (to taste) 1/4 tsp dried roasted red thai chiles 1/2 Tbs red chile flakes 1 Tbs lime juice 1/2 tbls thinly sliced scallion 1 1/2 tbls coarsely chopped fresh cilantro 1 1/2 tbls ground peanuts Roast the red Thai chiles in a skillet until they turn a deep, dark red color and then pound them into small flakes in a mortar. Break pkg of noodles in half horizontally. Soak noodles in cold water for 30 to 40 minutes, drain. Add bean sprouts to noodles, quickly cook in boiling water for about 10 - 20 seconds, drain. Place noodles and sprouts in a large serving bowl. Add the cilantro, scallions and peanuts on top of the noodles and bean sprouts. Boil stock, add meat ingredients, sugar, fish balls, fish sauce, sliced peppers, vinegar and dried chiles. Boil for about 1 minute, no more. Remove from heat immediately and stir in lime juice. Pour over noodles.
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