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)
Preparation
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.
