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1Step 1
- Soak in hot water to cover until softened, 20 to 30 minutes:
- 6 ounces rice stick noodles
- Drain; cover and set aside.
2Step 2
- Stir together well in a medium bowl:
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- Add and toss to coat:
- 8 ounces large shrimp, peeled, deveined, and split lengthwise in half
- Marinate for 15 to 20 minutes
3Step 3
- Stir together in a small bowl:
- 2 tablespoons Thai fish sauce
- 2 tablespoons soy sauce
- 1/4 cup fresh lime or lemon juice
- 3 tablespoons sugar
4Step 4
- Heat wok or large skillet over high heat until hot. Pour in:
- 1 tablespoon peanut oil
- Swirl the oil around the pan until very hot but not smoking. Add the shrimp and stir-fry 30 to 45 seconds.
- Drain the shrimp in a colander
5Step 5
- Reheat the pan until hot. Pour in:
- 2 tablespoons peanut oil
- Swirl briefly, then slowly pour into the pan and cook, stirring vigorously, until set:
- 3 eggs, well beaten
- Remove to a plate, heat the pan again until hot. Pour in:
- 2 tablespoons peanut oil
- Swirl until very hot but not smoking.
- Add and stir-fry until the garlic browns very slightly:
- 1/2 cup 1 1/2 inch pieces scallion (white part only)
- 1 to 2 small green chiles, seeded and chopped
- 1 small garlic clove, finely minced
6Step 6
- Add the noodles and stir until well coated. Add the fish sauce mixture and stir well, then add the shrimp and eggs and stir well.
- In order listed, stir in:
- 1/2 cup fresh bean sprouts
- 1/3 cup roasted peanuts, coarsely chopped
- 1/4 cup basil leaves, cut into thin strips
- 1/4 cup cilantro leaves
- 1/2 teaspoons crushed red pepper flakes
- Garnish with lime wedges
