8 oz. rice-stick noodles
\n1\/4 C. tomato-based chili sauce
\n1\/4 C. fresh lime juice
\n3 T. soy sauce
\n2 T. light-brown sugar
\n1 T. anchovy paste
\n4 T. vegetable oil
\n4 garlic cloves, minced
\n1 lb. peeled and deveined medium shrimp
\n3 C. bean sprouts, plus more for garnish
\n8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
\n1 large egg, lightly beaten<\/p>\n
Assorted garnishes (optional):
\n1\/3 C. chopped dry-roasted peanuts
\nPinch of red-pepper flakes
\n1 C. bean sprouts
\n1\/4 C. fresh cilantro
\nLime wedges<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 436
\nFat: 16.7g
\nFiber: 2.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n