Rice Noodles with Shrimp and Nuts

Ingredients

• 350 g rice noodles
• 300 g large shrimp (pre‑cooked, deveined and peeled except for the tail segment)
• 4 red spring onions
• 1 red chili pepper
• 1 Garlic clove
• 150 g daikon radish
• 1 handful bean sprouts
• 2 Eggs
• 2 tbsp Light soy sauce
• 2 tbsp peanut oil
• 40 g chopped peanuts
• 1 tbsp fish sauce
• 1 handful fresh coriander leaves

Instructions

1. 1.

   Cook the rice noodles according to package instructions.

2. 2.

   Rinse and pat dry the shrimp. Wash, trim, and slice the spring onions into rings; cut the green parts into 4–5 cm pieces. Wash, trim, and finely chop the chili pepper. Peel and finely mince the garlic. Peel and shred the daikon radish thinly. Rinse the bean sprouts and drain well.

3. 3.

   Whisk the eggs with 1 tbsp soy sauce and pour into a hot wok with 1 tbsp oil. Stir briefly, let set, then cook into an omelette. Remove from the wok and chop into pieces.

4. 4.

   Add the remaining oil to the wok and quickly sauté the chili, garlic, and peanuts. Add the shrimp and stir-fry for a moment. Season with soy sauce and fish sauce, then add the spring onions and daikon; cook 1–2 minutes. Finally, add the cooked noodles and bean sprouts and stir‑fry briefly.

5. 5.

   Add the egg pieces, heat through, then sprinkle with fresh coriander leaves. Taste and serve immediately.