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4 servings
Ingredients:
1 (8 ounce) package rice noodles1 1/2 teaspoons vegetable oil1 onion, diced1 teaspoon minced garlic12 medium fresh shrimp, peeled and deveined1 tablespoon ketchup1 tablespoon fish sauce1 tablespoon white sugar1 tablespoon lemon juice1 tablespoon white wine vinegar2 eggs, lightly beaten1/4 pound bean sprouts1/2 cup unsalted dry-roasted peanuts, chopped 1/4 pound bean sprouts1 lemon, sliced1/2 cup chopped peanuts1/4 cup coarsely chopped cilantro
Instructions:
In a medium bowl, soak the noodles in cold water for 15 min; drain.Cover noodles with hot water, and soak for 15 minutes; drain.Rinse with cold water, drain, and set aside.Heat oil in a wok or large heavy skillet over medium heat.Saute onion and garlic until onion is soft and translucent, about 5 minutes.Add shrimp, and cook until pink.Stir in ketchup, fish sauce, sugar, lemon juice and vinegar.Pour in the beaten egg, and cook without stirring until egg is partially set.Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts.Mix while cooking until noodles are tender.
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