Ingredients
7 oz. flat rice noodles
1/4 c. fish sauce
1/4 c. rice wine vinegar*
3 tbsp. brown sugar
1/2 tsp. crushed red pepper flakes, plus more for garnish
3 tbsp. peanut (or canola) oil
1 clove garlic, minced
3 green onions, thinly sliced and divided
2 large eggs
2 c. bean sprouts, divided
1/2 lb. medium shrimp, peeled and deveined, tails left on
1/2 c. unsalted roasted peanuts, finely chopped
Lime wedges, for serving
Preparation
Step 1Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes. Drain and run under cold water. Set aside.Step 2In medium bowl, whisk together fish sauce, rice vinegar, brown sugar, and red pepper flakes; set aside.Step 3In large wok over high heat, heat oil . Add garlic and ¼ cup green onions and stir-fry until fragrant, 1 minute, then add eggs and cook, scrambling with wooden spoon, 2 minutes. Add 1½ cups bean sprouts and stir-fry until crisp-tender, 3 minutes. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly.Step 4Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, and remaining ½ cup bean sprouts.
