INGREDIENTS

INSTRUCTIONS

Soak rice noodles in warm water to cover for 15 to 20 minutes.  Prepare
all the remaining ingredients and place them next to the  stove, along
with a small serving platter. When the noodles are very  limp and
white, drain and measure 2-1/2 cups. Set by the stove as  well. The
idea is to keep everything warm. Heat Wok or large skillet  at
medium-hi heat and add 1 tbs oil and swirl to coat the surface.  When
oil if very hot drop in garlic and toss until golden, about 30
seconds. Add shrimp and toss until they turn pink, for beef or pork
until light brown, no more that 1 min. for shrimp. Remove from pan  and
set aside. Add the egg to pan and tilt the pan to spread it into  a
thin sheet. As soon as it begins to set, scramble it to break it  into
small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil  in
wok or skillet and heat 30 seconds and add soften noodles. Thin
noodles to cover the surface of the pan, then clump them together and
gently turn over. repeat this process until the noodles soften and
curl into ivory ringlets. Add fish sauce and turn noodles to evenly
season. Add sugar and peanuts and continue to turn the noodles to
season. Reserve some of the bean sprouts, green onion for garnish.  Add
the bean sprouts, green onions and the shrimp and egg mixture.  Cook
for 1 minute, turning often. Transfer noodles to the serving  paltter
and squeeze the juice of 2 lime wedges over the top. Garnish  with
remaining beansprouts and lime and serve at once. Serves 1 very
hungry, or 2 appetizers.

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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 226
Total Fat: 25.4g
Cholesterol: 155.2mg
Sodium: 689.9mg
Potassium: 206.6mg
Carbohydrates: 57.8g
Fiber: <1g
Sugar: 6.8g
Protein: 12.6g