1/2 pound linquine
1/4 cup Thai fish sauce
1/4 cup granulated sugar
1/4 cup white vinegar
1 teaspoon paprika
1/2 teaspoon red pepper flakes
2 tablespoons vegetable oil
3 green onions, sliced into 1-inch pieces
1 teaspoon chopped garlic
1/2 pound medium shrimp, peeled and deveined
2 eggs, beaten
Roasted peanuts, finely chopped, for garnish
1. Cook linguine according to package directions, drain and set aside.
2. Combine fish sauce, granulated sugar, vinegar, paprika and red pepper flakes in a small bowl. Stir until sugar is dissolved. Set aside.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic and shrimp and saute until shrimp turn pink, 2 to 4 minutes. Add eggs and cook, stirring constantly, for 1 minute or until cooked. Add the linguine and fish sauce mixture and cook, stirring constantly, for 2 to 3 minutes. Transfer to a serving platter and sprinkle with chopped peanuts.