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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cooking Light; not exactly traditional Ingredients:
1/2 lb wide rice stick noodles (banh pho) |
1/4 cup ketchup |
3 tablespoons fish sauce |
2 tablespoons sugar |
1/2-1 teaspoon crushed red pepper flakes |
2 tablespoons vegetable oil, divided |
1 lb medium shrimp, peeled and deveined |
2 large eggs, beaten |
1 cup fresh bean sprout |
3/4 cup sliced green onion (1 inch slices) |
1 teaspoon minced garlic |
2 tablespoons chopped dry-roasted unsalted peanuts |
Directions:
1. Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
2. In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
3. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
4. Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
5. Heat 4 teaspoons oil in skillet over med-high heat.
6. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
7. Add in sprouts, green onions, and garlic; cook 1 minute.
8. Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
9. Sprinkle with peanuts.
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