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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
8 ounces rice stick noodles |
1/3 cup lime juice |
1/3 cup water |
3 tablespoons fish sauce |
1 tablespoon rice vinegar |
3 tablespoons sugar |
1/2 teaspoon cayenne |
2 teaspoons roasted peanut oil |
2 cloves garlic, finely minced |
1 shallot, finely minced |
1/2 pound peeled and deveined shrimp, cut into small pieces |
2 eggs, lightly beaten |
1/4 cup roasted, unsalted peanuts, roughly chopped |
4 cups bean sprouts |
1 cup thinly sliced scallions, about two small bunches |
1 cup loosely packed cilantro leaves |
Directions:
1. Cover noodles with boiling water. Soak 20 minutes or until soft but not fully cooked . Drain and set aside.
2. In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.
3. Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.
4. Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated.
5. Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.
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