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•INGREDIENTS:
•3 tblsp vegetable oil
•4 garlic cloves, finely crushed
•1 tblsp fish sauce
•3-4 tblsp lime juice
•1 tsp crushed palm sugar
•2 eggs, beaten
•12 oz rice vermicelli, soaked in water 20 minutes, drained
•4 oz peeled shrimp
•4 oz bean sprouts
•4 green onions, sliced
•2 tblsp dried shrimp, ground, to garnish
•Finely chopped roasted peanuts, cilantro leaves and lime slices to garnish
PREPARATION:
•Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.

•When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Makes 4 servings.

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