1 pound uncooked large shrimp, peeled and deveined
8 ounces flat rice noodles
2 to 3 limes (for 2 tablespoons juice and wedges for garnish)
3/4 cup chopped green onions
1/2 cup dry roasted peanuts, coarsely chopped, divided
2 cloves garlic, minced
1/4 cup vegetable oil
1 egg, slightly beaten
2 tablespoons fish sauce
1/2 teaspoon chili powder
2 cups mung bean sprouts
1/2 cup fresh cilantro leaves
Place noodles in a large bowl; add room temperature water to cover noodles. Soak 30 minutes. Drain thoroughly.
Cut shrimp in 1/2-inch pieces and set aside. Squeeze lime for 2 tablespoons juice; cut 1 lime into wedges. Chop green onions. Chop peanuts coarsely or place in a plastic bag and pound with hammer or mallet until coarsely chopped. Mince garlic.
Heat a large wok or deep, large skillet; add oil. Add garlic; cook and stir 30 seconds. Add egg; stir quickly to scramble with garlic.
Add drained noodles; cook 3 to 4 minutes, stirring constantly. Add fish sauce, lime juice, chile powder and shrimp. Cook 3 to 5 minutes or until noodles are tender. Add green onions and bean sprouts. Continue to stir and cook 3-5 minutes or until shrimp are cooked.
Remove from skillet to a large platter. Sprinkle with peanuts and cilantro. Serve with lime wedges
No Nutritional Information Available
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