Shrimp Fried Thai Noodles
|Dried rice vermicelli||1 Pound|
|Bean sprouts||2 Cup (32 tbs) (divided)|
|Vegetable oil||3 Tablespoon|
|Minced garlic||1 Teaspoon|
|Unpeeled shrimp||10 Large (fresh)|
|White sugar||1 Tablespoon|
|Asian fish sauce||1 Tablespoon (nuoc mam or nam pla)|
|Eggs||2 , beaten|
|Chopped dry roasted peanuts||1 Tablespoon|
|Crushed dried shrimp||1 Tablespoon|
|Chopped green onion||1 Tablespoon|
|Chopped cilantro||1 Tablespoon (fresh)|
|Chili powder||1 Teaspoon|
|Lemon wedges||2 (fresh)|
1. Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
2. Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
3. Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.