1/2 Pound(s) thin rice sticks
1/4 Cup(s) rice vinegar
1/4 Cup(s) bottled fish sauce (Asian)
1 Tablespoon(s) sesame oil
1/4 Cup(s) sugar
1 Teaspoon(s) chili powder
1 Tablespoon(s) peanut oil
2 Each(s) cloves garlic, minced
1/4 Pound(s) fresh shrimp, peeled and coarsely chopped
2 Each(s) eggs
4 Each(s) scallions, trimmed and finely chopped
1/4 Pound(s) mung bean sprouts
3 Tablespoon(s) fresh chopped cilantro
3/4 Cup(s) roasted peanuts, finely chopped
Soak the rice sticks in a bowl of warm water for 20 minutes or just until they are flexible and soft. Drain.
Combine the vinegar, fish sauce, sesame oil, sugar, and chili powder in a small bowl. In a work or a large, heavy skillet, heat the peanut oil, add the garlic and shrimp, and cook, stirring, for 2 minutes or until the shrimp turn bright pink. Crack the eggs into the pan and stir constantly until they are set. Add teh drained rice sticks and stir for one minute.
Add the vinegar mixture, scallions, and bean sprouts, and stir the mixture, tossing constantly, for 1 minute more.
Transfer half the noodles to a dish and sprinkle them with half the cilantro and half the peanuts. Add the remaining noodle mixture and sprinkle with the remaining cilantor and peanuts. Serve at once.