Ingredients Jump to Instructions ↓

  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 chili-garlic sauce

  12. 2 tablespoons chopped dry-roasted peanuts

Instructions Jump to Ingredients ↑

  1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes. Heat oil over high heat in a wok 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. 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.


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