The original recipe calls for shrimp and peanuts, but I am allergic to shellfish (substituted pork) and don't really like peanuts in savory dishes, so I omitted them. The final dish was sweet, slightly spicy and really flavorful. The rice stick noodles are so easy to cook with and not nearly as heavy as traditional Italian pasta.
- 1/4 pound rick-stick noodles (I used 1 6oz package)
- 1 tsp oil
- 1/2 pound large shrimp, peeled and deveined (I used pork loin and cut it into very thin strips, about 1/4 inch wide)
- 4 scallions, chopped
- 2 cloves garlic, minced
- 2 egg whites, lightly beaten
- 2 Tablespoons Thai fish sauce
- 2 Tablespoons sugar
- 1 Tablespoon hot chili sauce (I used 1/2 T and it was plenty spicy!)
- 1 Tablespoon reduced-sodium soy sauce
- 2 cups bean sprouts
- 3 Tablespoons dry-roasted peanuts, chopped
- 1/4 cup fresh cilantro leaves
1. Place the noodles in a large pot and add enough hot water to cover; let stand until the noodles are soft, about 10-12 minutes. Drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside. (I boiled water, added the noodles and turned off burner. Drain, pour cold water over noodles, drain again.)
2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the shrimp (or whatever protein you use). Cook until shrimp are just opaque in the center, about 3 minutes. Add the scallions and garlic. Cook until fragrant, about 10 seconds. Add the egg whites, stirring gently, until they begin to set, about 30 seconds. Add the fish sauce, sugar, chili sauce, and soy sauce; cook, stirring, until the sugar dissolves, about 30 seconds. Add the drained noodles and the bean sprouts; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Sprinkle with peanuts and cilantro.