Asian - Thai, Indian, Vietnamese, Vegetarian (or easy fix)
Recipe:
8 oz dry rice-stick noodles (about 1/8” wide)
½ lb. shrimp, peeled but with tails on
¼ c. fish sauce
3/8 c. white vinegar (6 T.)
¼ c. sugar
1 T. catsup
¼ t. cayenne pepper
1 T. vegetable oil
8 cloves garlic, crushed or chopped
2 eggs
4 scallions, including tops, angle-cut into 1¼” pieces
3 c. bean sprouts
1/3 c. roasted peanuts, chopped
Bring a pan of water to a boil. Drop in rice sticks and let soak until they’re soft (but not waterlogged – you want them to absorb some of the sauce later); then drain.
Stir fish sauce, vinegar, sugar, catsup, and cayenne in a small bowl.
Have all other ingredients ready to go (this cooks fast)…. Heat wok over med-hi heat. Add oil and garlic, cooking until garlic becomes fragrant. Add shrimp and cook until they turn pink. Add the sauce and bring to a boil. Add noodles. Stir-fry a couple of minutes to give them some time to soak up the sauce. Break the eggs into the wok. Break up yolks and stir into noodles. Cook without stirring for 15 sec. Add bean sprouts and scallions. Cook 3-4 minutes until bean sprouts start to cook. Serve and sprinkle with peanuts