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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes. | 2. Heat oil over high heat in a wok until very hot. | 3. Add garlic and stir-fry until golden, about 10 seconds. | 4. Add egg and cook, stirring, until scrambled, about 30 seconds. | 5. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes. | 6. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. | 7. Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes. | 8. Sprinkle with peanuts and serve immediately. | 9. 354 calories, 9 g fat, 50 g carb, 3 g fiber. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wide rice noodle	4	ounces		100.8667	0.0	22.44	0.5667
peanut oil	2	teaspoons		79.56	0.0	0.0	9.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
egg	1		beaten	71.5	0.36	6.28	4.755
shrimp	8	ounces	peeled deveined	192.6667	0.0	45.56	1.156
mung bean sprout	2	cups		100.8667	0.0	22.44	0.5667
scallion	1/2	cup	sliced	16.0	3.67	0.915	0.095
rice vinegar	3	tablespoons		100.8667	0.0	22.44	0.5667
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
chili garlic sauce	1	teaspoon		100.8667	0.0	22.44	0.5667
peanut	2	tablespoons	chopped roasted	103.4775	2.9437	4.7085	8.9863

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.