Ingredients Jump to Instructions ↓

  1. 8 oz 227g Dried rice noodle sticks

  2. 1/4 cup 59ml Fish sauce

  3. 2 tablespoons 30ml Rice wine vinegar

  4. 2 tablespoons 30ml Sugar

  5. 1/4 lb 113g / 4oz Peeled de-veined raw shrimp - halved lengthwise

  6. 1/4 lb 113g / 4oz Ground pork

  7. 1/4 teaspoon 1 1/3ml Cayenne

  8. 3 tablespoons 45ml Peanut oil

  9. 2 tablespoons 30ml Minced garlic

  10. 2 tablespoons 30ml Eggs (large)

  11. 2 cups 320g / 11oz Bean sprouts

  12. 2 cups 125g / 4.4oz Sliced green onions

  13. 1/4 cup 36g / 1 1/3oz Chopped roasted unsalted peanuts

  14. 1/4 cup 4g / 0.1oz Minced fresh cilantro

  15. 1 tablespoon 15ml Fresh lime juice

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.

  2. In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and pork with cayenne.

  3. In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and pork and cook until the shrimp are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.

  4. Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.

  5. This recipe yields 2 to 4 servings.


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