Bún Gạo Xào Tôm (Rice Noodle Stir-fry with Shrimp)

Instructions

1. 1Mince the 2 cloves of garlic. Shred the 1 cup of carrots into thin strips. Chop the 0.5 cup of green onions into 1.27 cm pieces.
2. 2Bring a large pot of water to a rolling boil. Add the about 225 g of thin rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly in a colander and rinse them with cold water to prevent sticking, then set them aside.
3. 3Heat the 2 tbsp of vegetable oil in a 30.48 cm skillet or wok over medium-high heat until it reaches approximately 190°C.
4. 4Add the minced 2 cloves of garlic and the about 450 g of shrimp to the hot skillet. Stir-fry for 2-3 minutes, turning occasionally, until the shrimp turns opaque pink and reaches an internal temperature of 63°C.
5. 5Add the 1 cup of shredded carrots and the 1 cup of bean sprouts to the skillet with the shrimp. Continue to stir-fry for 2-3 minutes, stirring constantly, until the carrots are slightly tender-crisp.
6. 6Add the drained about 225 g of cooked rice noodles to the skillet with the shrimp, carrots, and bean sprouts. Stir everything together gently to combine all ingredients.
7. 7In a small bowl, whisk together the 2 tbsp of fish sauce, the 1 tbsp of lime juice, and the 1 tsp of sugar until the sugar is dissolved. Pour this prepared sauce evenly over the noodles and other ingredients in the skillet. Stir-fry for 1-2 minutes more, tossing constantly, until the noodles and all ingredients are evenly coated with the sauce.
8. 8Remove the skillet from the heat. Garnish the stir-fry with the 0.5 cup of chopped green onions and serve immediately.

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