Thai rice noodles

If I find legume sprouts in stores, then I definitely buy them and put them in all possible dishes (they are very healthy). This time I cooked Thai noodles with shrimps, sprouts and eggs. It turned out very unusual and tasty.

Ingredients

• Rice noodles - 230 g
• Fresh lime juice - 1/4 cup
• Fish sauce - 1/4 cup
• Sugar - 2 tbsp. l.
• Peanut or vegetable oil - 1 tbsp. l.
• Fresh medium-sized shrimps (peeled and cut in half lengthwise) - 230 g
• Garlic (finely chopped) - 2 cloves
• Red pepper (crumbled) - 1/4 tsp.
• Large eggs (slightly beaten) - 3 pcs.
• Bean sprouts (washed and drained) - 180 g (2 cups)
• Roasted peanuts, unsalted (chopped) - 1/4 cup
• Green onions (chopped) - 3 pcs.
• Fresh cilantro leaves - 1/2 cup
• Lime wedges for serving

Directions

1. Pour boiling water over the rice noodles, cover and leave for 20 minutes. Then drain the water and cut the noodles lightly.
2. In a small bowl, combine lime juice, fish sauce and sugar. Heat oil in a large skillet over high heat. Put the shrimps, garlic in a preheated pan and sprinkle with red pepper, cook, stirring occasionally, for about 1 minute. Then pour the eggs into the pan and fry, stirring constantly, for about 20 seconds. Place the noodles in the pan and cook, stirring occasionally, for about 2 minutes.
3. Add the sweet sauce, half the sprouts, half the nuts and half the green onions to the skillet and cook, stirring occasionally, for about 1 minute.
4. Serve Thai style rice noodles in portioned bowls with lime wedges, sprinkle with remaining nuts, sprouts, green onions and cilantro.