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.
* FOUND IN ORIENTAL MARKETS
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