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1 lb. thin Thai rice stick noodles*
10 med. size shrimps, shelled and
cleaned
2 eggs, lightly beaten
1 c. bean sprouts (preferably fresh)
1 tbsp. nampla (fish sauce)*
1/4 c. sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 c. vegetable oil
--GARNISH:--
1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves
2 lemon wedges
1 tbsp. coarsely ground peanuts
Additional raw bean sprouts
Dash of chili powder or red pepper
Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot. Apharat often treated her English as a Second Language classmates to this wonderful traditional Thai dish, with its delicious blend of textures and flavors. *Available at Oriental markets.
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