The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. If you have fish sauce on hand, use 2 tablespoons and omit the anchovy paste and soy sauce.
Recipe information
Yield
Serve 6
Ingredients
Assorted Garnishes, Optional
Preparation
Step 1
Bring a large pot of water to a boil; remove from the heat. Stir in the noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
Step 2
In a small bowl, whisk together the chile sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the garlic, and cook until fragrant, about 30 seconds. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer the shrimp to a plate.
Step 3
Return the skillet to medium-high heat. Add the remaining 2 tablespoons oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 minute. Add the bean sprouts, scallions, and shrimp. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes. Serve topped with garnishes, if desired.
Preparing Rice Noodles
Step 4
Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.
