Shrimp Fried Thai Noodles Recipe
Summary
Ingredients
| Dried rice vermicelli | 1 Pound | |
| Bean sprouts | 2 Cup (32 tbs) (divided) | |
| Vegetable oil | 3 Tablespoon | |
| Minced garlic | 1 Teaspoon | |
| Unpeeled shrimp | 10 Large (fresh) | |
| White sugar | 1 Tablespoon | |
| Asian fish sauce | 1 Tablespoon (nuoc mam or nam pla) | |
| Ketchup | 1 Tablespoon | |
| Eggs | 2 , beaten | |
| Chopped dry roasted peanuts | 1 Tablespoon | |
| Crushed dried shrimp | 1 Tablespoon | |
| Chopped green onion | 1 Tablespoon | |
| Chopped cilantro | 1 Tablespoon (fresh) | |
| Chili powder | 1 Teaspoon | |
| Lemon wedges | 2 (fresh) |
Nutrition Facts
Serving size
Calories 672 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 189.3 mg63.1%
Sodium 474 mg19.7%
Total Carbohydrates 105 g35.1%
Dietary Fiber 4.1 g16.4%
Sugars 13.5 g
Protein 23 g46.8%
Vitamin A 20.1% Vitamin C 24.2%
Calcium 6.5% Iron 15.2%
*Based on a 2000 Calorie diet
Directions
2. Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
3. Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.
Chef
