 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Most of the cooking time is for soaking the noodles. Ingredients:
12 ounces rice noodles |
3 tablespoons peanut oil |
2 tablespoons minced garlic |
1 cup peeled shrimp, roughly chopped |
2 eggs, lightly beaten |
2 tablespoons fish sauce (nuoc mam or man pla) |
1 tablespoon sugar |
salt, as needed |
1 1/2 cups mung bean sprouts |
1/4 cup dry roasted salted peanut, chopped |
1/2 teaspoon crushed red pepper flakes |
minced cilantro leaf |
2 limes or 2 lemons, quartered |
Directions:
1. Soak the noodles in warm water until soft (15-30 minutes). Drain thoroughly and toss with half the oil.
2. Heat the remaining oil over medium-high heat in a wok or large, deep non-stick skillet for a minute or so, until the first wisps of smoke appear.
3. Add the garlic and cook, stirring, for 30 seconds.
4. Add the shrimp and cook, stirring, for another 30 seconds. Shrimp does not need to be fully cooked at this time.
5. Add the eggs and let sit for 15 seconds or until they begin to set.
6. Scramble the eggs with the shrimp and garlic, breaking up large clumps.
7. Add the fish sauce and sugar. Cook, stirring, for 15 seconds.
8. Add the noodles. Toss and cook until heated through. Add salt to taste.
9. Add 1 cup of bean sprouts and toss until evenly distributed.
10. Turn out the noodles onto a platter and garnish with remaining sprouts, peanuts, crushed red pepper flakes, and cilantro.
11. Squeeze lemon or lime juice all over and serve.
|
|