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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Meanwhile, in a bowl, mix together the vinegar, fish sauce, brown sugar, ketchup and worcestershire until the sugar dissolves.

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  • In a large nonstick skillet, heat 1 tbsp. oil over high heat until shimmering. Add the shrimp and cook, turning once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate; reserve the skillet.

  • Add the noodles to the boiling water and cook until tender but still slightly chewy, 4 to 5 minutes. Rinse under cold water; drain well.

  • Add the remaining 2 tbsp. oil to the reserved skillet and heat over medium-high heat until shimmering. Crack in the eggs and cook until the whites are browned slightly at the edges, 1 to 2 minutes. Using a nonstick spatula, flip the eggs and break into small pieces. Add the noodles and fish sauce mixture; toss to combine. Add the cooked shrimp and stir until the shrimp are heated through and the noodles have absorbed some of the sauce, about 2 minutes.

  • Add the bean sprouts, scallion greens and peanuts; toss well. Divide the noodles among plates and top with the cilantro. Serve with the sriracha and lime wedges.

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