Rice noodles

A girl at work brought me a package of authentic Thai rice noddles to try out. I got this recipe online and Matt did the rest. It was a fabulous meal! Roman didn't like it so much, but oh well. We loved it!

Ingredients
1 pound Thai rice noodles
10 med. size shrimp, shelled and cleaned
2 Large eggs
1 tbsp. coarsely ground peanuts
1 tbsp. pounded dry shrimp
1 tbsp. sugar
1 tbsp. ketchup
1/2 c. vegetable oil
2 lemon wedges
Coriander leaves
1 c. bean sprouts
Chili powder
1 tbsp. salt
1 teaspoon chopped garlic
1 tbsp. minced spring onion
Additional bean sprouts

Directions

If dry noodles are used, soak them in hot water for 15 min; drain. Place the bean sprouts in cool water. In frying pan brown garlic in oil. Add in shrimp and cook till done. Mix shrimp and cook till done. Mix sugar, salt, ketchup, and slightly beaten Large eggs; add in to shrimp mix. Then add in noodles and fry till noodles turn orange. Drain 1 c. bean sprouts and add in to mix and dry till sprouts are cooked, about 1-2 min. Place on serving platter; arrange remaining bean sprouts on outside. Garnish top with dry shrimp, ground peanut, chili powder, green onion, coriander, and 2 pcs lemon. Serve warm.