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Ingredientes
- 3 Tbsp. vegetable oil
- 4 garlic cloves, finely crushed
- 1 Tbsp. fish sauce
- 3-4 tblsp lime juice
- 1 tsp. crushed palm sugar
- 2 Large eggs, beaten
- 12 ounce rice vermicelli, soaked in water 20 min, liquid removed
- 4 ounce peeled shrimp
- 4 ounce bean sprouts
- 4 green onions, sliced
- 2 Tbsp. dry shrimp, grnd, to garnish
- finely minced roasted peanuts, cilantro leaves and lime slices to garnish
Direcciones
- Heat oil in a wok, add in garlic and cook, stirring occasionally, till golden brown. Stir in fish sauce, lime juice and sugar till sugar has dissolved. Quickly stir in Large eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add in shrimps, 3/4 of the bean sprouts and half of the green onions.
- When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dry shrimp, peanuts, cilantro leaves and lime slices.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 2 servings | |
| Calories 381 | |
| Calories from Fat 239 | 63% |
| Total Fat 26.98g | 34% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.53g | |
| Cholesterol 317mg | 106% |
| Sodium 881mg | 37% |
| Potassium 448mg | 13% |
| Total Carbs 13.0g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.34g | 4% |
| Protein 24.01g | 38% |
