1. Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes. 2. Heat oil over high heat in a wok until very hot. 3. Add garlic and stir-fry until golden, about 10 seconds. 4. Add egg and cook, stirring, until scrambled, about 30 seconds. 5. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes. 6. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. 7. Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes. 8. Sprinkle with peanuts and serve immediately. 9. 354 calories, 9 g fat, 50 g carb, 3 g fiber. ---------------------------------------------------------------------------
Nutrition
Ingredients
