Ingredients
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1/2 lb shrimp
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1/4 cup fish sauce (nam pla)
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1/4 cup white vinegar
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1/4 cup sugar
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1 teaspoon paprika
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1/2 cup vegetable oil
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2 cloves garlic, crushed
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2 eggs, beaten
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3/4 lb bean sprouts
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2 tablespoons red chilies, crushed
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3/4 cup peanuts, coarsley ground
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1 bunch scallion
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2 limes
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1/2 lb cellophane noodle (must be mung bean flour)
Instructions
- Soak noodles in warm water until soft, about 10 minutes.
- Prepare shrimp (or shredded/diced chicken/meat).
- Mix together fish sauce, vinegar, sugar, and paprika.
- Chop scallions into small bite-size pieces.
- In wok or large skillet, stir fry garlic in oil for one minute.
- Add shrimp and cook until pink.
- Add noodles and sauce from step 1 and 3.
- Cook for 2 minutes.
- Make space in the mixture to put the eggs.
- Let them set for 30 seconds, then stir them into the mixture.
- Cook for 2 more minutes.
- Add bean sprouts and scallions.
- Cook for 2 more minutes.
- Serve hot topped with chopped chilis, peanuts, and lime juice.