12ounces dried flat rice noodles, about 1/4 inch wide
1/4cup vegetable oil
1/2cup coconut milk (reduced fat is okay)
2 tablespoons soy sauce, or more to taste
2 tablespoons fresh lime juice
2 teaspoons sugar
1/4 teaspoon crushed red pepper, optional
1 tablespoon minced garlic
2 scallions, cut into 1-inch lengths
3 eggs, lightly beaten
4cups shredded Napa cabbage
1/2pound medium shrimp, peeled
1/4cup chopped peanuts for garnish
1/2cup chopped fresh cilantro leaves for garnish
Instructions
Bring a stockpot of water to a boil and salt it. When the water is boiling, remove the pot from the heat and stir in the noodles. Soak until they are softened but not mushy; start checking after 5 minutes. Then drain the noodles, rinse them in cold water, and toss them with 1 tablespoon of the oil.
Whisk together the coconut milk, soy sauce, lime juice, sugar, and red pepper if you’re using it in a small bowl.
Put the remaining 3 tablespoons oil in a large skillet over medium-high heat. When it’s hot, add the garlic and scallions and cook, stirring once or twice, until they’re fragrant and turning golden, 1 to 2 minutes. Add the eggs and cook without stirring for 30 seconds or so; when they begin to set, stir them and scrape the sides of the pan until they’re pale yellow and opaque.
Add the cabbage and cook, stirring, until it begins to wilt, 3 to 5 minutes. Then add the shrimp and stir until it turns a little pink, 2 to 3 minutes. Add the coconut milk mixture and the noodles and toss with tongs or spoons until the noodles are warmed through and coated with the sauce. Taste and adjust the seasoning, adding more salt or soy sauce as you like. Transfer the noodles to serving plates, top with the peanuts and cilantro, and serve.