Ingredients

The following ingredients have 4 Servings
  • 10 ounces (280 g) medium sized rice stick noodles, (1/4-inch (6 mm) thickness)
  • 1/4 cup (4 g) roughly chopped cilantro
  • 1/4 cup (37 g) chopped dry-roasted peanuts
  • 1/4 cup (16 g) chopped scallions, (green parts only)
  • 2 limes, (cut into wedges and 1 tablespoon lime juice squeezed, ready to use and set aside)
  • 1/3 cup (75 ml) fish sauce
  • 1/4 cup (60 ml) ketchup, (with no HFCS (high fructose corn syrup))
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 tablespoon lime juice, (reserved from above)
  • 1/4 teaspoon to 1/2 teaspoon chilli powder, (ground red serrano chiles)
  • 1/4 cup (60 ml) Low FODMAP Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided
  • 1 pound (455 g) large shrimp ((26 to 30 count), defrosted and peeled)
  • 4 large eggs, (lightly beaten)
  • 3 cups (312 g) mung bean sprouts, (divided)

Instruction

  • For the Noodles: Place the rice stick noodles in a large, deep bowl and cover with the hottest tap water and allow to sit and soften. They need about a 6 to 8 minute soak.
  • For the Garnishes: Have all of the garnishes ready to use. One of the limes should be squeezed, as you will need 1 tablespoon of lime juice for the next step.
  • For the Sauce: Whisk together the fish sauce, ketchup, water, sugar, lime juice and red pepper flake around in the oils (amount as desired) in a small bowl; set aside.
  • Heat 1 tablespoon oil in a wok or other large, deep-sided skillet until shimmering over medium-high heat. Add shrimp, stir-fry quickly just until pink, about 1 to 2 minutes, then remove and set aside.
  • Test the noodles; they should be pliable. Drain in a colander and shake off excess water.
  • Add remaining oil to wok and heat until shimmering over medium-high heat. Add eggs and leave them undisturbed for about 15 to 30 seconds to begin to set, then stir fry them around until about three-quarters of the way cooked through; they should still be moist. Add the sauce and the noodles and stir fry to coat with sauce and until the noodles are tender, about 2 to 3 minutes.
  • Add the shrimp and half of the bean sprouts and stir fry to incorporate into the noodles and sauce and to reheat shrimp.
  • Divide onto plates quickly and immediately top with remaining bean sprouts, cilantro, peanuts and scallions and serve with lime wedges.