Ingredients
2 tsp peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 oz small shrimp, peeled and deveined
2 cup mung bean sprout
½ cup sliced scallion greens
3 Tbsp rice vinegar
2 ½ Tbsp fish sauce
2 Tbsp sugar
1 tsp chili-garlic sauce
2 Tbsp chopped dry-roasted peanuts
Directions
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.
