Rating: 3.5 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Try this very popular Thai dish, good for lunch, supper, or anytime you crave something exotic with a little tang!

Gallery

Credit: Meredith Food Studios

Recipe Summary

cook:
10 mins
total:
30 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.

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  • Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.

  • Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

Nutrition Facts

642 calories; protein 20.1g; carbohydrates 103.3g; fat 15.6g; cholesterol 175.4mg; sodium 646.9mg. Full Nutrition
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