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Ingredients
- 1/4 lb dried rice noodles
- 2 tsp peanut oil
- 3 cloves garlic, minced
- 1 large egg, slightly beaten
- 1/2 lb small shrimp, peeled and deveined
- 2 cups bean sprouts
- 1/2 cup green scallions, sliced
- 3 tbsp rice wine vinegar
- 2 1/2 tbsp fish sauce
- 2 tbsp sugar
- 1 tsp chili sauce with garlic
- 2 tbsp dry roasted peanuts, chopped
Preparation
Step 1
In bowl, soak rice noodles to cover until they are limp and white, 20 minutes. In wok or large deep skillet, heat oil over high heat until very hot. Add the garlic and fry until golden, add the egg and cook until it is scrambled. Add shrimp and cook until they curl and turn pink. Drain the noodles and add to the wok, tossing with tongs. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar, chili paste, toss until shrimp are fully cooked and noodles are heated through, Sprinkle with peanuts and serve immediatly.