Ingredients Jump to Instructions ↓

  1. 8 ounces rice stick noodles

  2. 1/3 cup lime juice

  3. 1/3 cup water

  4. 3 tablespoons fish sauce

  5. 1 tablespoon rice vinegar

  6. 3 tablespoons sugar

  7. 1/2 teaspoon cayenne

  8. 2 teaspoons roasted peanut oil

  9. 2 cloves garlic, finely minced

  10. 1 shallot , finely minced

  11. 1/2 pound peeled and deveined shrimp, cut into small pieces

  12. 2 eggs, lightly beaten

  13. 1/4 cup roasted, unsalted peanuts, roughly chopped

  14. 4 cups bean sprouts

  15. 1 cup thinly sliced scallions, about two small bunches

  16. 1 cup loosely packed cilantro leaves

Instructions Jump to Ingredients ↑

  1. Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside. In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar , sugar, cayenne, and oil. Set aside. Add oil, garlic , shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist. Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated. Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.


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