In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.
In a wok or large deep skillet, heat oil over high heat until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chili paste; toss until the shrimp are fully cooked and noodles are heated through, 1-2 mintues. Sprinkle with peanuts and serve immediately.
Makes about 4 cups, for 3 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 74 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 217.9mg||67 %|
|Sodium 1233.3mg||43 %|
|Potassium 396.8mg||10 %|
|Total Carbohydrate 64.3g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 61.6g|
|Protein 23.5g||34 %|
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Calories per serving: 424
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