Flagstaff Dara Thai "Thai Pasta"

This dish has a great umami flavor with a very slight tang to it.  I'm sure the original version uses authentic ingredients, such as tamarind paste.  That results in a glycemic reaction, so I opted for lemon juice, stevia and sugar free ketchup instead.  It is not supposed to be as tangy like pad thai, but then you're the cook, so if you want it tangy like pad thai, knock yourself out.

All measurements are approximate.

1 lb ground pork
1/4 c. sambal oelek
2-3 T sriracha
1 tsp. red curry paste
2-3 tsp. ketchup (I use sugar free hippie shit)
1 small onion, sliced
1 tomato, cut into eighths
Handful or two of bean sprouts
Stevia, to taste
Squeeze of lemon juice
Fish sauce. to taste

Brown ground pork until no longer pink.  Add sliced onion, curry paste, sambal oelek, sriracha, curry paste, ketchup, and a dash of fish sauce.  Add tomato and bean sprouts; cook until bean sprouts begin to wilt and peel begins to separate from tomato; about 1-2 minutes.

Add stevia & lemon juice, adjust seasonings if necessary, and serve.

Cooked flat rice noodles can be added at the end to soak up the sauce, if desired.