Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Noodles
Soak the rice noodles in hot water for about 30 minutes or until soft. Drain and set aside.
- 2
Cook the Shrimp
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove from the skillet and set aside.
- 3
Scramble the Eggs
In the same skillet, add another tablespoon of vegetable oil. Crack the eggs into the skillet and scramble until fully cooked. Remove and set aside with the shrimp.
- 4
Sauté Vegetables
Add the remaining tablespoon of vegetable oil to the skillet. Add garlic and sauté for about 30 seconds until fragrant. Add the bean sprouts and green onions and stir-fry for 1-2 minutes.
- 5
Combine Ingredients
Add the soaked noodles, shrimp, and scrambled eggs back into the skillet. In a bowl, mix together peanut butter, soy sauce, fish sauce, lime juice, and brown sugar, then pour over the noodle mixture. Toss everything together until well combined.
- 6
Serve
Serve hot, garnished with crushed peanuts, chopped cilantro, and red pepper flakes to taste.
