|Rice sticks||8 Ounce|
|Reduced sodium chicken broth||1⁄4 Cup (4 tbs)|
|Fish sauce||3 Tablespoon|
|Lite soy sauce||1 Tablespoon|
|Peanut oil||3 Teaspoon|
|Egg||1 Large, lightly beaten|
|Garlic||2 Clove (10 gm), minced|
|Large shrimp||3⁄4 Pound, peeled and deveined|
|Scallions||2 , chopped into 1/2-inch pieces|
|Bean sprouts||2 Cup (32 tbs)|
|Chopped unsalted peanuts||3 Tablespoon|
1. Bring a large pot of water to a boil. Add the rice sticks, and cook 2 minutes; drain.
2. Combine the broth, ketchup, fish sauce, soy sauce, and sugar in a small bowl.
3. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oil, then add the egg. Cook, stirring, until firm, 2 minutes.Transfer to a bowl.
4. Return the skillet to the heat and add the remaining 2 teaspoons oil. Add the garlic and cook until fragrant, 30 seconds. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Stir in the scallions, and cook 1 minute. Add the cooked rice stick, the egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 minutes. Remove from the heat, and stir in the bean sprouts.Transfer to a serving plate and sprinkle with the chopped peanuts. Serve with the lime wedges.