Categories: Asian, Seafood

Ingredients

• 6 ounces dried wide rice noodles
• 2 tablespoons peanut oil or canola oil, divided
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 8 ounces small shrimp (see Tip), peeled and deveined
• 4 cups mung bean sprouts
• 1/2 cup sliced scallion greens
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon crushed red pepper
• Chopped dry-roasted peanuts (optional)
• Lime wedges (optional)

Directions

1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.

2. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.

3. Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.

4. TIPS & NOTES

5. Tip: For sustainable shrimp, look for shrimp that’s certified by an agency like the Marine Stewardship Council. If you can’t find it, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

Email to a friend | Print this recipe | Back