I found this recipe on FoodNetwork by Danny Boome, whom hosts their new show "Rescue Chef." Perfect balance of flavors. We have this at least once a week. It's good even without the shrimp. I double the sauce because our family likes it saucier. I also have all ingredients ready before I begin cooking.
- 1 1⁄2 tablespoons vegetable oil, divided (I use dark sesame seed oil.)
- 1 tablespoon garlic, minced
- 1 tablespoon gingerroot, minced
- 16 large shrimp, peeled and deveined
- 1 egg, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon brown sugar
- 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
- 1⁄2 cup bean sprouts
- 3 scallions, sliced
- 1 cup cilantro leaf, chopped (I omitted this ingredient because my family doesn't like the taste of cilantro)
- 1 lime, juice and zest of
- Heat 1 tablespoon of the oil in a wok or a large frying pan.
- Add the garlic and ginger and saute until lightly golden.
- Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
- Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
- Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
- Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
- Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
- Serve on white rice or we just eat them without the rice.