The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. If you have fish sauce on hand, use 2 tablespoons and omit the anchovy paste and soy sauce.

　　

Ingredients

Serve 6

　　8 ounces rice-stick noodles

　　1/4 cup tomato-based chile sauce

　　1/4 cup fresh lime juice

　　3 tablespoons soy sauce

　　2 tablespoons light brown sugar

　　1 tablespoon anchovy paste

　　4 tablespoons vegetable oil

　　4 garlic cloves, minced

　　1 pound peeled and deveined medium shrimp

　　3 cups bean sprouts, plus more for garnish

　　8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces

　　1 large egg, lightly beaten

　　

Assorted Garnishes, Optional

1/3 cup chopped dry-roasted peanuts

　　Pinch of red pepper flakes

　　1 cup bean sprouts

　　1/4 cup fresh cilantro

　　Lime wedges

　　

Step 1

Bring a large pot of water to a boil; remove from the heat. Stir in the noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

　　

Step 2

In a small bowl, whisk together the chile sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the garlic, and cook until fragrant, about 30 seconds. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer the shrimp to a plate.

　　

Step 3

Return the skillet to medium-high heat. Add the remaining 2 tablespoons oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 minute. Add the bean sprouts, scallions, and shrimp. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes. Serve topped with garnishes, if desired.

　　

Preparing Rice Noodles

Step 4

Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.