Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Rice noodles 1 tb Paprika
1/2 c Vegetable oil 1/4 c Sugar
5 Garlic cloves (or more) 2 Eggs; beaten
-- finely chopped 1/4 lb Mung bean sprouts
1 lb Medium shrimp 3 Scallions
-- shelled and deveined -- cut into 1/2 inch pieces
2 Firm-style bean curd squares 1/2 c Ground unsalted peanuts
-- cut into 1/2 inch cubes 1 Fresh red chili pepper
1/4 c Pickled turnips -- seeded and coarsely chopped
-- (coarsely chopped) 1 Lemon; cut into wedges
1/2 c White vinegar Coriander leaves for garnish
3/16 c Fish sauce 1/4 c Crushed red pepper (opt.)

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water
for 2 hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until
it is light brown. Add the shrimp, bean curd and pickled turnips; stir
in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed,
fold in the noodles. When the noodles are completely coated, spread
them out to the sides of the wok or frying pan, leaving a space in the
middle. Add the beaten eggs. As the eggs cook, fold the noodles over
them and stir to combine all of the ingredients evenly. Stir in half of
the bean sprouts, then add the scallions, ground peanuts and chopped
chili pepper. Toss several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper
on the side, for those who like it extra-spicy.

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