1 lb. thin Thai rice stick noodles
10 med. size shrimps, shelled and cleaned
2 eggs, lightly beaten
1 c. bean sprouts (preferably fresh)
1 tbsp. nampla (fish sauce)
1/4 c. sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 c. vegetable oil

GARNISH:

1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves
2 lemon wedges
1 tbsp. coarsely ground peanuts
Additional raw bean sprouts
Dash of chili powder or red pepper

Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot.