 Ingredients: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
Directions: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.
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