The Software Scrutiny Journal

Ingredients

• 4 limes, juiced
• 10 tablespoons packed dark-brown sugar
• 4 tablespoons fish sauce
• 10 tablespoons vegetable oil, divided
• 8 teaspoons rice vinegar
• 1 teaspoon cayenne pepper
• 16 ounces rice noodles
• 8 green onions, sliced thinly. Divide lower-half from upper-half.
• 4 garlic cloves, minced
• Pinch of table salt
• 4 large eggs, lightly beaten
• 1.5 cups sauteed shrimp, warmed
• 8 ounces (1 cup) bean sprouts
• Garnish with peanuts, cilantro, and Thai chili jam

Instructions

1. Whisk lime juice, 3 tablespoons water, sugar, fish sauce, 6 tablespoons oil, vinegar, and cayenne together in a bowl; set aside. Pour 2 quarts boiling water over noodles in a bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8 to 10 minutes. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water.
2. Heat remaining 4 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add lower-half onion, garlic, and salt and cook over medium heat, stirring constantly, until onion is light golden brown, about 1.5 minutes. Stir in egg and cook, stirring vigorously, until scrambled and barely moist, about 20 seconds.
3. Add drained rice noodles and toss to combine. Add lime mixture and half of upper-half onion onion, increase heat to medium-high, and cook, tossing gently, until noodles are well coated and tender, about 3 minutes. (If not yet tender, add 6-8 tablespoons water to skillet and continue to cook until tender). Season with salt and pepper to taste. Divide among individual serving bowls then top with shrimp and bean sprouts and sprinkle with remaining onion. Serve with garnish as desired.