A perfectly authentic version of a favorite Thai dish – super easy and super delicious!
1 pound shrimp, peeled and deveined
2 eggs, slightly beaten
9-12 ounces rice noodles
1/2 cup chopped scallions or green onions
1 lime, cut into wedges
1/3 cup peanuts
1/2 cup cilantro leaves
5 ounces fresh bean sprouts
1 teaspoon minced garlic
1 teaspoon olive oil
salt and pepper, to taste
3 tablespoons fish sauce
2 tablespoons sugar
4 tablespoons water
2 tablespoons rice vinegar
1-2 teaspoons chili powder
Cook noodles according to package instructions. While the noodles are cooking, whisk together all ingredients for the sauce and set aside.
Add oil and garlic to a large saucepan over medium heat. Cook until fragrant, 5-7 minutes. Add shrimp and allow to cook through. Add noodles and bean sprouts and stir to combine. Cook until sprouts are tender and translucent.
Pour sauce over noodle mixture and coat evenly. Move noodles to one side of the pain and crack eggs onto the empty side of the pan. Use a spatula to break up the eggs and stir into the noodles until cooked thoroughly. Remove from heat.
Top with cilantro and peanuts with lime wedges on the side. Serve hot.