8 oz. rice-stick noodles
1/4 C. tomato-based chili sauce
1/4 C. fresh lime juice
3 T. soy sauce
2 T. light-brown sugar
1 T. anchovy paste
4 T. vegetable oil
4 garlic cloves, minced
1 lb. peeled and deveined medium shrimp
3 C. bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten

Assorted garnishes (optional):
1/3 C. chopped dry-roasted peanuts
Pinch of red-pepper flakes
1 C. bean sprouts
1/4 C. fresh cilantro
Lime wedges

Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 T. oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate. Return skillet to medium-high heat. Add remaining 2 T. oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Yield: 6 servings
Calories: 436
Fat: 16.7g
Fiber: 2.7g