My Thai friend taught me this, and we’ve been making it regularly since!
2. Heat the vegetable oil in a big skillet over medium heat. If you want to add garlic, sauté it for about a minute or until it starts to smell good.
3. Once the pan is hot, add the shrimp and cook for three to four minutes, or until they become pink and opaque. Put the shrimp aside after taking them out of the pan.
4. Scramble the beaten eggs until they are completely cooked in the same skillet. After two or three minutes, toss in the bean sprouts, shredded carrots, and green onions.
5. Combine the brown sugar, rice vinegar, soy sauce, and fish sauce in a small bowl and whisk to combine. Place the cooked shrimp back into the pan with the sauce, cooked noodles, and the majority of the crushed peanuts and cilantro, reserving a little amount for topping. Combine all of the ingredients by mixing them together.
Place the mixture in a greased casserole dish and proceed to step 6. Ten minutes in a preheated oven with the foil on top should do the trick.
7. After removing the foil, top with the remaining cilantro and peanuts. Continue baking for another 5 minutes without covering, or until the surface begins to crackle a little.
8. To enhance the harmony of tastes, serve hot and garnish with lime wedges for a burst of citrus.
Tips and Variations
To make it vegetarian, you may use tofu instead of shrimp and add more veggies, such as snap peas and bell peppers. Whisk in a tablespoon of sriracha or red pepper flakes for a hotter sauce if you want. You can make it gluten-free by using gluten-free soy sauce and fish sauce. Do not be afraid to be creative with your preferred components; this recipe is quite adaptable
