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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 10 minutes. Ingredients:
8 ounces rice noodles |
2 tablespoons fish sauce |
2 tablespoons low-sodium soy sauce |
2 tablespoons sugar |
1/4 teaspoon crushed red pepper (or to desired hotness) |
3 tablespoons vegetable oil, divided |
1 egg, lightly beaten |
3/4 pound frozen uncooked shrimp |
4 garlic cloves, minced |
4 coarsely chopped green onions |
2 cups fresh bean sprouts (optional) |
1/4 cup coarsely chopped, unsalted, dry-roasted peanuts, for garnish |
lime wedges, for garnish |
chopped fresh cilantro, for garnish |
Directions:
1. Bring a large saucepan of water to a boil. Remove from heat, and add the rice noodles, stirring to separate. Soak 5-7 minutes or until tender; then drain the noodles and rinse in cold water. Set aside.
2. Mix fish sauce, soy sauce, sugar, and crushed red pepper in a small bowl until sugar is dissolved. Set aside.
3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add egg and cook quickly, until opaque. Move to side. Add frozen shrimp to skillet, and cook 5-7 minutes or until just cooked through. Drain excess liquid. Add garlic, and stir-fry 1 minute.
4. Add remaining oil and then noodles. Stir-fry noodles quickly until softened, about 2 minutes. Add sauce mixture. Coat the noodles evenly, stirring until heated through. Stir in green onions and bean sprouts, if desired, and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges, and cilantro.
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