Ingredients
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8 ounces rice noodles
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1/3 cup lime juice
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1/3 cup water
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3 tablespoons fish sauce
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3 tablespoons sugar
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1 tablespoon rice vinegar
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1/2 teaspoon cayenne pepper
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2 teaspoons peanut oil
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1 tablespoon cooking oil
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2 cloves garlic, minced
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1/2 lb peeled and deveined shrimp, cut into small pieces
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2 eggs, lightly beaten
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4 cups bean sprouts
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1 cup loosley packed cilantro leaf
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1 cup thinly sliced scallion (or 2 small bunches)
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1 shallot, minced
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1/4 cup roasted unsalted peanuts, roughly chopped (I wouldn't add these)
Instructions
- Cover noodles with boiling water.
- Soak 20 minutes until soft but not fully"cooked".
- Set aside In small bowl wisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and peanut oil.
- Set aside.
- Add cooking oil, garlic, shallots, and shrimp to non-stick skillet.
- Turn to medium/high heat and cook until shrimp is mostly pink (about 3-4 minutes).
- Add eggs, stir and scramble until just moist.
- Add noodles, fish sauce mixture, peanuts, sprouts and scallions.
- Toss until noodles are evenly coated.
- Add the cilantro.
- Cook tossing constantly until noodles are tender and sauce has slightly thickened, about 3-4 more minutes.
- Serve.