totally agree with rangapeach. Great recipe, but I forgot to follow my usual mis en place routine for Asian cooking. As a result, I was chopping and prepping while I was cooking. Not the end of the world, but a little annoying. Dinner still tasted great. Hubby says it was delicious, but he doesn't typically like seafood or fish sauce. Next time, I might try reducing the fish sauce and adding some lite soy sauce -- the shrimp stay! So much fun to cook the rice noodles this way! Served with a Thai cucumber salad. Very nice. As rangapeach said, read and reread the directions, but most of all do ALL your prep before you begin to heat your oil.
This is really delicious with wonderful contrasts of flavours and textures. The prep, however, is something else...Think of it as performance art requiring skill and dexterity. Mis en place. Make sure you read the recipe through several times and do everything ahead that requires doing ahead. Also make sure your diners are seated and ready. Preferably in the kitchen where they can witness your performance and eat the results immediately so they can have the full effect of crispy noodles, garnish and veggies. Perhaps serve a lemony shrimp soup first and fruit dessert or green tea ice cream to follow. I love this festive food!