Ingredients
4
4 servings
- •1 (8 ounce) package wide rice noodles
- •¼ cup ketchup
- •1 tablespoon dark sesame oil
- •1 tablespoon fish sauce
- •1 tablespoon soy sauce
- •½ teaspoon red pepper flakes
- •2 tablespoons canola oil
- •1 pound uncooked medium shrimp, peeled and deveined
- •2 eggs, beaten
- •1 bunch green onions, chopped
- •1 cup fresh bean sprouts
- •3 cloves garlic, minced
- •½ cup unsalted dry-roasted peanuts, chopped
Instructions
- Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
- Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
- Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.
Nutritional Facts
Per 4 servings
- Calories: 571
- Carbohydrate: 61g
- Fat: 24g
- Fiber: 4g
- Protein: 30g
- Sugar: 7g
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