Follow these steps for perfect results
Thai rice noodles
soaked
vegetable oil
garlic
minced
onion
diced
shrimp
peeled and deveined
ketchup
Thai fish sauce
sugar
lemon juice
fresh
white wine vinegar
eggs
lightly beaten
bean sprouts
peanuts
coarsely ground
bean sprouts
for garnish
lemon
cut into wedges
peanuts
coarsely ground
cilantro
chopped
Soak rice noodles in cold water for 15 minutes.
Drain noodles and soak in hot water for another 15 minutes.
Drain and rinse noodles in cold water; set aside.
Heat vegetable oil in a wok over medium heat.
Add minced garlic and diced onion; stir-fry until onion is translucent, about 5 minutes.
Add shrimp and stir-fry until pink, 2-3 minutes.
Add ketchup, fish sauce, sugar, lemon juice, and white wine vinegar; stir well.
Pour in beaten eggs and let them set slightly, about 3 minutes.
Add noodles, bean sprouts, and peanuts; mix well.
Transfer noodles to a serving platter.
Garnish with bean sprouts, lemon wedges, peanuts, and cilantro.
Serve immediately.
Expert advice for the best results
Adjust the sweetness and sourness of the sauce to your liking.
Don't overcook the noodles or they will become mushy.
Prepare all ingredients before starting to stir-fry for best results.
Everything you need to know before you start
15 minutes
Sauce can be prepared in advance.
Serve on a large platter with a generous garnish of bean sprouts, peanuts, and cilantro.
Serve hot.
Garnish with lime wedges.
Balances the sweetness and spice.
Crisp and refreshing.
Discover the story behind this recipe
National dish of Thailand
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