6 chopped cloves of garlic
350 ml oil
550 g shrimps
25 g sugar
25 g nam pla
125 ml tomato ketchup
5 beaten eggs
800 g rice vermicelli
75 g bean sprouts
350 ml oil
550 g shrimps
25 g sugar
25 g nam pla
125 ml tomato ketchup
5 beaten eggs
800 g rice vermicelli
75 g bean sprouts
to garnish
segments of lime
chopped raw bean sprouts
shrimp powder
peanuts
chilli flakes
chopped spring onions
coriander leaves
chopped raw bean sprouts
shrimp powder
peanuts
chilli flakes
chopped spring onions
coriander leaves
method
1. Fry 6 chopped cloves of garlic in 350 ml oil, add 550 g shrimps, 25 g sugar, 25 g nam pla and 125 ml tomato ketchup and stir until the sugar has dissolved.
2. Pour in 5 beaten eggs and stir until they begin to set.
3. Add 800 g rice vermicelli and 75 g bean sprouts and stir until the bean sprouts are just cooked.
4. Place in a serving dish and garnish with segments of lime and serve sprinkled with chopped raw bean sprouts, shrimp powder, peanuts, chilli flakes and chopped spring onions and coriander leaves.
2. Pour in 5 beaten eggs and stir until they begin to set.
3. Add 800 g rice vermicelli and 75 g bean sprouts and stir until the bean sprouts are just cooked.
4. Place in a serving dish and garnish with segments of lime and serve sprinkled with chopped raw bean sprouts, shrimp powder, peanuts, chilli flakes and chopped spring onions and coriander leaves.
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