8 ounces Thai rice noodles 1/4 cup fish sauce 2 tbsp rice vinegar 1 tbsp ketchup 1 tbsp brown sugar 2 tsp chili paste with garlic 3 tbsp peanut oil, divided 1 1/4 pounds large shrimp, peeled, deveined 4 cloves garlic, crushed 1 large egg 1 large egg white 2 cups sliced green onions 1 tbsp sesame oil 2 cups fresh bean sprouts 1/4 cup minced fresh cilantro 2 tbsp chopped unsalted, dry-roasted peanuts Cilantro sprigs (optional) 1. Soak rice noodles in cold water 30 min. (they’ll be crunchy); drain well. 2. Combine fish sauce, rice vinegar, ketchup, brown sugar, and chili paste with garlic in a bowl. 3. Heat 1 tbsp peanut oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 3 minutes or until shrimp are opaque. Remove from skillet. 4. Heat 1/2 tbsp peanut oil in skillet over medium-high heat. Combine egg and egg white in a small bowl; stir with a whisk. Add egg mixture to skillet; cook 1 minute. 5. Add green onion; cook 2 minutes. Combine 1 1/2 tbsp peanut oil and sesame oil; add to skillet. Add noodles and fish sauce mixture; cook 2 minutes. 6. Add shrimp and bean sprouts; cook 1 minute. Stir in cilantro. Sprinkle with peanuts; garnish with cilantro, if desired. Serving size: 1 1/2 cups noodle mixture and about 1 tsp chopped peanuts. Source: unknown... sorry.