This is by far the best Thai food I've ever eaten and that includes restaurants. Wait till you taste the suburb textures and flavors from this beauty.
Just a word of advice: if you add condiments slowly, one or two at time, you'll have a carousal before you realize it to make some thirty, tasty food.
Best of all you can put it together in minutes.
4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves
Cook noodles according to package directions.
In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.
Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.