Delicious and authentic!

•1 pound of Thai rice noodles**
•10 large shrimps, shelled and cleaned. Try to use fresh shrimp, frozen ones are too mushy.
•A couple of eggs
•A handful of bean sprouts
•A tablespoon of dried shrimp, pounded to powdery paste in a mortar and pestle...or in a blender.
•A tablespoon of chopped peanuts
•A tablespoon of sugar
•A tablespoon of nam pla*
•A tablespoon of sri cha sauce*
•And a tablespoon of fresh minced garlic
•A half cup of oil...most anything but olive oil. Safflower oil is good. So is peanut oil.
•A tablespoon of chopped shallot, or long green onions. The green part is chopped for garnish.
•Fresh coriander
•Some ground Thai chilies
•A couple of chunks of lemon
•More bean sprouts

•Use dried noodles, so they must be soaked in warm water for a half hour, maybe less. Drain them in a colander. While you are doing the cooking, put the bean sprouts in cold water, in the refrigerator. This keeps them nice and crisp and clean.

•Sautee the garlic in the oil in your wok. When the garlic is nicely browned, add the shrimp and cook til well done. Shrimp does not take a long time to become well done. Add the sugar, nam pla, sri cha and stir fry together.

•Now add the eggs, being sure to break the yolks. Stir fry. The noodles will turn a brownish-orange at which point they are done. Now take the bean sprouts, drain, and add to the noodles in your wok. Continue frying til the bean sprouts are done, which does not take long. Don't overcook as it will then be a soggy mess.

•Serve with the extra raw bean sprouts as a side dish. Garnish with a chunk of lemon and the chopped green onion, and the coriander.

** FOUND IN ORIENTAL MARKETS. These noodles turn translucent when cooked.


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