Ingredients
1/4 cup safflower or corn oil
1lb medium shrimp peeled and deveined
3 large effs, lightly beaten
2 TBS minced garlic
Sweet and Sour Sauce:
1/4 cup fish sauce
1/4 cup ketchup
1 1/2 TBSP sugar
3 TBSP water
6 oz flat rice stick noodles, softened in hot water and drained
2 cups bean sprouts, rinsed and drained
Garnish:
3 TBSP minced scallion greens
1/4 cup finely chopped dry roasted peanuts
1/2 tsp crushed red pepper
2 1/2 TBSP coarsely chopped cilantro
2 limes, cut into wedges
Preparation
Heat a wok or heavy skillet over high heat. Add 1 tablespoon of the oil and heat for 30 seconds until very hot. Add the shrimp and stir fry until they turn pink, about 1 minute. Remove to a colander to drain. Wipe out wok. Reheat the wok over medium high heat. Add the remaining 3 tablespoons of oil and heat until hot. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir fry until fragrant, about 10 seconds. Add the sweet and sour sauce and the rice noodles and toss for 3-4 minutes, until the noodles have absorbed the sauce and are tender. Add the shrimp and bean sprouts, tossing to mix. Transfer to a serving platter and sprinkle with onions, peanuts, red pepper and cilantro. Arrange the lime wedges around the noodles.
