1 lb. Thai rice noodles
10 med. size shrimp, shelled and cleaned
2 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 tsp. minced garlic
1 tbsp. chopped spring onion
Additional bean sprouts

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