16.00 Oz Rice noodles	1.00 Tbl Paprika
0.50 Cup Vegetable oil	0.25 Cup Sugar
5.00 Garlic cloves (or more)	2.00 Eggs, beaten
-- finely, Chopped	0.25 Lb Mung bean sprouts
1.00 Lb Medium shrimp	3.00 Scallions
-- shelled and, Deveined	-- cut into 1/2 inch pieces
2.00 Firm-style bean curd squares	0.50 Cup unsalted peanuts, Ground
-- cut into 1/2 inch cubes	1.00 Fresh red chili pepper
0.25 Cup Pickled turnips	-- seeded & coarsely, Chopped
-- (coarsely), Chopped	1.00 Lemon, cut into wedges
0.50 Cup White vinegar	Coriander leaves for garnish
0.19 Cup Fish sauce	0.25 Cup red pepper (opt.), Crushed

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water
for 2 hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic
until it is light brown. Add the shrimp, bean curd and pickled
turnips; stir in the vinegar, fish sauce, paprika and sugar. When
thoroughly mixed, fold in the noodles. When the noodles are
completely coated, spread them out to the sides of the wok or frying
pan, leaving a space in the middle. Add the beaten eggs. As the eggs
cook, fold the noodles over them and stir to combine all of the
ingredients evenly. Stir in half of the bean sprouts, then add the
scallions, ground peanuts and chopped chili pepper. Toss several
times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining
bean sprouts and garnish with coriander leaves. Serve the crushed
red pepper on the side, for those who like it extra-spicy.

From: stigle@cs.unca.edu (Sue Stigleman)