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. |