1. 4 ounces dried rice noodles
2. 2 teaspoons peanut oil
3. 3 cloves garlic, minced
4. 1 large egg, lightly beaten
5. 8 ounces small shrimp, peeled and deveined
6. 2 cups mung bean sprouts
7. 1/2 cup sliced scallion greens
8. 3 tablespoons rice vinegar
9. 2 1/2 tablespoons fish sauce
10. 2 tablespoons sugar
11. 1 teaspoon chile-garlic sauce
12. 2 tablespoons chopped dry roasted peanuts
Nutrition Info
Per Serving
* Calories: 350 kcal
* Carbohydrates: 47 g
* Dietary Fiber: 2 g
* Fat: 8 g
* Protein: 20 g
* Sugars: 10 g
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2. Cooking Directions
1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
2. Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
Yield: 3 servings
