8 ounces wide rice stick noodles (Banh Pho

1/4 cup ketchup

2 tablespoons sugar

3 tablespoons fish sauce

1/2 teaspoon crushed red pepper

2 tablespoons vegetable oil, divided

1 pound medium shrimp, peeled and deveined

2 large eggs, lightly beaten

1 cup fresh bean sprouts

3/4 cup (1-inch) sliced green onions

1 teaspoon bottled minced garlic

2 tablespoons chopped unsalted, dry-roasted peanuts


Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

From Cooking Light:

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