There are many versions of this Thai specialty. You can replace the shrimp with an equal amount of thinly sliced chicken, pork, or lobster.
8 first-course or 4 main-course servings
6 ounces rice stick noodles
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
8 ounces large shrimp, peeled, deveined, and split lengthwise in half
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons soy sauce
1/4 cup fresh lime or lemon juice
3 tablespoons sugar
5 tablespoons peanut oil
3 eggs, well beaten
1/2 cup 1 1/2-inch pieces scallion (white part only)
1 to 2 small green chiles, seeded and chopped
1 small garlic clove, finely minced
1/2 cup fresh bean sprouts
1/3 cup toasted peanuts, coarsely chopped
1/4 cup basil leaves, cut into thin strips
1/4 cup cilantro leaves
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried shrimp, finely ground
Soak the noodles in hot water to cover until softened, 20 to 30 minutes. Drain; cover and set aside.
Stir together cornstarch and toasted sesame oil well in a medium bowl. Add the shimp and toss to coat. Marinate for 15 to 20 minutes.
Stir the fish sauce, soy sauce, lime or lemon juice, and sugar together in a small bowl.
Heat a wok or large skillet over high heat until hot. Pout in 1 tablespoon peanut oil. Swirl the pan until very hot but not smoking. Add the shrimp and stir-fry 30 to 45 seconds. Drain the shrimp in a colander.
Reheat the pan until hot. Pour in 2 tablespoons peanut oil. Swirl briefly, then slowly pour the eggs into the pan and cook, stirring vigorously, until set. Remove to a plate.
Heat the pan again until hot. Pout in 2 tablespoons peanut oil. Swirl until very hot but not smoking. Add and stir-fry the scallion, green chiles, and garlic until the garlic browns very slightly. Add the noodles and stir until well coated. Add the fish sauce mixture and stir well, then add the shrimp and eggs and stir well. In the order listed, stir in: bean sprouts, roasted peanuts, basil, cilantro, dried shrimp, and red pepper flakes.
Garnish with lime wedges.