Ingredients

• 4 ounces dried rice noodles
• 2 teaspoons peanut oil
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 8 ounces small shrimp, peeled and deveined
• 2 cups mung bean sprouts
• 1/2 cup sliced scallion greens
• 3 tablespoon rice vinegar
• 2 1/2 tablespoon fish sauce
• 2 tablespoon sugar
• 1 teaspoon chili-garlic sauce
• 2 tablespoon chopped dry-roasted peanuts

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Cooking Directions

Step 1

Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.

Step 2

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.

Step 3

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.