-
1
Soak rice noodles in warm water to cover for 15 to 20 minutes.
-
2
Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter.
-
3
When the noodles are very limp and white, drain and measure out 2 1/2 cups.
-
4
Set these by the stove as well.
-
5
Heat a wok or large, deep skillet over medium-high heat.
-
6
Add 1 tablespoon of the oil and swirl to coat the surface.
-
7
When the oil is very hot, drop a piece of the garlic into the pan.
-
8
If it sizzles immediately, the oil is ready.
-
9
Add the garlic and toss until golden, about 30 seconds.
-
10
Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute.
-
11
Remove from the pan and set aside.
-
12
Add the egg to the pan and tilt the pan to spread it into a thin sheet.
-
13
As soon as it begins to set and is opaque, scramble it to break it into small lumps.
-
14
Remove from the pan and set aside with the shrimp.
-
15
Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles.
-
16
Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan.
-
17
Then scrape them into a clump again and gently turn them over.
-
18
Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again.
-
19
Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets.
-
20
Add the fish sauce and turn the noodles so they are evenly seasoned.
-
21
Add the sugar and peanuts, turning the noodles a few more times.
-
22
Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture.
-
23
Cook for 1 minute, turning often.
-
24
Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top.
-
25
Garnish with remaining bean sprouts and lime wedges and serve at once.
-
26
Serves 1 as a main course, 2 as an appetizer.
