What's This?
Serving size 3
Total Time


4 oz dried rice noodles2 tsp peanut oil3 cloves garlic, minced1 large egg, lightly beaten8 oz small shrimp, peeled and deveined2 cup mung bean sprouts½ cup sliced scallion greens3 Tbsp rice vinegar2 ½ Tbsp fish sauce2 Tbsp sugar1 tsp chili-garlic sauce2 Tbsp chopped dry-roasted peanuts


1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.

2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.

3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 3 Total

  • Calories 385
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 4gm
  • Sodium 857mg 36%
  • Total Carbohydrates 51gm 17%
  • Fiber 3gm 3%
  • Protein 24gm
  • Cholesterol 185mg 62%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Main Dish, Healthy, Kid-Friendly, Low Calorie, Low Carb, Pasta, Shrimp, Asian, Thai, Easy, One-Dish, Skillet, Stir Fry, Entertaining

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