1/2 lb (225 g) rice noodles, about 1/4-inch (1/2-cm) wide

12 cups (3 litres) salted boiling water

2 teaspoons (10 ml) brown sugar

2 tablespoons (30 ml) fish sauce (nuoc-mam)

2 tablespoons (30 ml) soy sauce

The juice of 2 limes

3 eggs, lightly beaten

1/4 cup (60 ml) peanut oil

3/4 lb (340 g) shrimp, peeled and deveined

2 cloves garlic, finely chopped

2 tablespoons (30 ml) fresh ginger, peeled and finely chopped

2 1/2 cups (625 ml) finely chopped Chinese cabbage

3 green onions, sliced diagonally

Tabasco sauce

1/2 cup (125 ml) chopped fresh cilantro

1/4 cup (60 ml) peanuts, toasted and chopped

Salt and pepper

In a large bowl, cover the rice noodles with salted boiling water. Let soften for 15 minutes, stirring occasionally to prevent them from sticking together. Rinse under cold running water and drain. Set aside.

In a bowl, combine the brown sugar, fish sauce, soy sauce and lime juice. Set aside.

In non-stick skillet, cook the egg in a thin omelet in 15 ml (1 tablespoon) of oil. Season with salt and pepper. Flip and cook the other side.

Set aside on a plate and allow cool. Roll the omelet and cut into slices the same width as the noodles. Set aside.

In the same skillet, sauté half of the shrimp for about 2 minutes over high heat in 15 ml (1 tablespoon) of oil. Season with salt and pepper. Set aside and continue with the remaining shrimp and 15 ml (1 tablespoon) of oil.

In the same skillet, soften the garlic, ginger, cabbage and green onions in the remaining oil for about 2 minutes. Add the sauce mixture, Tabasco and noodles. Reduce the sauce for 1 to 2 minutes, while stirring. Add the egg strips and shrimp. Reheat and adjust the seasoning.

Place into a serving platter. Sprinkle with cilantro and peanuts.

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