| 1 | Soak rice noodles in warm water to cover for 15 to 20 minutes. |
| 2 | Prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. |
| 3 | When the noodles are very limp and white, drain and measure 2-?cups. |
| 4 | Set by the stove as well. |
| 5 | The idea is to keep everything warm. |
| 6 | Heat wok or large skillet at medium-hi heat and add 1 tbs oil and swirl to coat the surface. |
| 7 | When oil if very hot drop in garlic and toss until golden, about 30 seconds. |
| 8 | Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min. for shrimp. |
| 9 | Remove from pan and set aside. |
| 10 | Add the egg to pan and tilt the pan to spread it into a thin sheet. |
| 11 | As soon as it begins to set, scramble it to break it into small lumps. |
| 12 | Remove and set aside with shrimp. |
| 13 | Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. |
| 14 | Thin noodles to cover the surface of the pan, then clump them together and gently turn over. |
| 15 | Repeat this process until the noodles soften and curl into ivory ringlets. |
| 16 | Add fish sauce and turn noodles to evenly season. |
| 17 | Add sugar and peanuts and continue to turn the noodles to season. |
| 18 | Reserve some of the bean sprouts, green onion for garnish. |
| 19 | Add the bean sprouts, green onions and the shrimp and egg mixture. |
| 20 | Cook for 1 minute, turning often. |
| 21 | Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top. |
| 22 | Garnish with remaining beansprouts and lime and serve at once. |
| 23 | Serves 1 very hungry, or 2 appetizers |
