Ingredients

8 ounces rice-stick noodles
1/4 cup tomato-based chili sauce
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons light brown sugar
1 tablespoon anchovy paste
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten

Assorted Garnishes

1/3 cup chopped dry-roasted peanuts
pinch of red pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro
lime wedges

Method

  1. Bring a large pot of water to a boil. Remove from the heat. Stir in the noodles. Let soak until softened (but still undercooked), 3 minutes. Drain and rinse under cold water until cool.
  2. In a small bowl, whisk together the chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste.
  3. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the garlic, and cook until fragrant, about 30 seconds. Add the shrimp and cook, tossing often, until just opaque throughout, about 3 minutes. Transfer the shrimp to a plate.
  4. Return the skillet to medium-high heat. Add the remaining 2 tablespoons oil along with the noodles and chili sauce mixture. Cook, tossing, until combined, about 1 minute.
  5. Add the bean sprouts, scallions, and shrimp. Pour in the egg. Toss until the noodles are coated and cooked through, about 2 minutes.
  6. Serve hot topped with garnishes.

Makes 6 servings.

Source: Great Food Fast

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