-
1
Prep all ingredients while noodles soak. Get all ready before cooking.
-
2
1. Cover noodles with hot tap water in large bowl until softened, pliable and limp, but not fully tender, ~20 mins. Drain and set aside.
-
3
2. Stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 tbsp oil together and set aside.
-
4
3. Pat shrimp dry. Heat tbsp oil in 12-inch skillet over high heat until just smoking. Add shrimp, spread into single layer, and cook without stirring for 1 min. Stir shrimp and continue to cook until spotty brown and just pink around edges, ~30 secs. Transfer to clean bowl, cover and set aside.
-
5
4. Add tbsp oil and garlic to skillet and return to med-heat until fragrant, ~30 secs. Add eggs and 1/4 tsp salt, cook stirring vigorously until eggs are scrambles, ~20 secs.
-
6
5. Stir noodles into eggs. Add fish sauce mixture, heat to high, and cook , tossing constantly, until noodles are evenly coated. Add 1/4 cup of peanuts, bean sprouts, all but 1/4 cup of scallion, and cooked shrimp. Cook, tossing constantly, until noodles are tender, ~2 mins. If not tender, add 2 tbsp water to skillet and cook until tender.
-
7
6. Serve and garnish with peanuts, scallions, and lime wedges.
