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11 ounces dried rice-stick noodles (Vietnamese banh pho or Thai sen mie ) 3 teaspoons sugar 1/4 cup Nam pla (Thai fish sauce)
1 tablespoon ketchup
3 teaspoons sriracha chili sauce
11/4 tablespoons chopped garlic
4 tablespoons vegetable oil
10 ounces small shrimp, peeled and cooked
7 ounces fresh bean sprouts
Garnish :
3 teaspoons dried shrimp
3 tablespoons chopped scallion
2 tablespoons chopped roasted peanuts
1 tablespoon granulated white sugar
3 to 4 garlic chives, cut into 11/2 inch pieces
Cilantro (Chinese parsley) sprigs
Lime wedges
Method :
Soak the noodles in hot water for at least 12 minutes to soften, then drain well. Combine the sugar, fish sauce, ketchup, and chilli sauce in a small bowl.
Prepare the garnish ingredients. Place the dried shrimp in a blender or spice grinder and grind until finely shredded. Arrange the garnishes on a plate to serve with the noodles.
Fry the garlic in the oil over medium heat until very aromatic, about 1 minute. Add the shrimp and fry for 40 seconds. Pour in the sauce mixture and cook briefly, then add the noodles and toss until thoroughly coasted with the sauce. Add half the bean sprouts and cook, continuously tossing and stirring, until the bean sprouts have softened.
Transfer to a platter, scattering the remaining bean sprouts over the top. Serve with the platter of garnishes, allowing quests to add what they want, to taste.
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