Rating: 1 stars
1 Ratings
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  • 1 star values: 1

In this quint essential Thai dish, vermi-celli can be used in place of the rice sticks, if desired.

Recipe by Cooking Light March 1997

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Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

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Directions

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  • Combine rice sticks and boiling water in a bowl; let stand 10 minutes or until soft. Drain; set aside.

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  • Combine fish sauce, ketchup, sugar, and 3 tablespoons water in a bowl; stir well. Set aside.

  • Combine peanuts, green onions, cilantro, and pepper in a bowl; stir well. Set aside.

  • Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp, and stir-fry 1 1/2 minutes. Remove shrimp from skillet; set aside, and keep warm.

  • Heat 2 teaspoons oil over medium-high heat. Add garlic; stir-fry 30 seconds. Add eggs; stir-fry 2 minutes. Add rice sticks and fish sauce mixture; stir-fry 3 minutes. Return shrimp to skillet; add bean sprouts, and stir-fry an additional 30 seconds. Spoon 2 cups mixture onto each of 6 plates; top each with 2 tablespoons peanut mixture, and serve with lime wedges.

Nutrition Facts

345 calories; calories from fat 29%; fat 9.6g; saturated fat 1.9g; mono fat 3.4g; poly fat 3g; protein 22.9g; carbohydrates 41.4g; fiber 1.4g; cholesterol 197mg; iron 3.8mg; sodium 1280mg; calcium 77mg.
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