1/2 lb. rice noodles.
1/4 cup vegetable oil
2 cloves garlic, finely chopped
1 lb. shrimp, cleaned and divined.
1 egg, slightly beaten.
1/2 lb. bean sprouts
1 Tb. Catsup
1 tsp. soy sauce
1/4 cup coarsely chopped peanuts
1 tsp. sugar
1-2 Tb. Fish Sauce (found in oriental specialty market)
1 Tb. dried ground salted shrimp or salmon (found in oriental specialty market)
Couple of chives cut into 2 inch lengths
1 lime, quartered - 4 pieces.
1 tsp. dried red chili pepper flakes.
Soak the rice noodles in warm water for 30 minutes or boil it for 10 minutes and soak it for another 10 minutes; drain the water. Heat oil in a wok or deep large pan on high heat and cook garlic until light brown.
Add shrimp and egg; stir fry for 3-4 minutes till the shrimp turn pink. Add rice noodles and half of the bean sprouts; mix well. Stir in catsup, soy sauce, peanuts, sugar, fish sauce and ground salted shrimp or salmon; cook for 3 minutes.
Add chives and remaining bean sprouts. Mix well. Serve hot and garnish with the lime and dried pepper flakes.
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