1 (16 oz.) pkg. rice noodles
1/2 c. peanut oil
5 cloves garlic, pressed
Optional: 1 lb. shrimp, clean
2 cubes firm bean curd
1/4 c. pickled turnips
1 c. rice vinegar
1/2 c. fish sauce
2 tbsp. paprika
1/3 to 1/2 c. sugar
2 eggs, beaten
1/2 lb. mung bean sprouts
4 scallions
1/2 c. ground unsalted peanuts
1 red chili pepper or 1 tsp. dry red pepper
1 lemon or lime, cut into wedges
1 tbsp. coriander leaves, fresh

Soak noodles in cold water in very large bowl for 2 hours. Drain. In wok or large pan heat oil. Cook garlic. Add shrimp, bean curd, turnips, vinegar, fish sauce, paprika and sugar. Cook 1 minute, stir in noodles and coat them in sauce. Push out of center. Pour in eggs. Begin to mix and cook. Add 1/2 sprouts, scallions, peanuts, chili and cook 1 minute. Remove from heat. Add remaining sprouts. Garnish with coriander, peanuts and citrus wedges.