3/4 pound wild prawns (shelled and deveined)
5 tbsp sesame oil
2 garlic cloves, chopped
1/2 small white onion or 1 shallot, chopped
1 fresh serrano chile, processed through garlic press
1/8 tsp paprika
Salt and pepper to taste
16 oz. rice noodles
4 cups boiling water
1. In a large pot boil water. Place the rice noodles in a large bowl (heat resistant) and pour the boiling water over the noodles, let the noodle cook for approximately 5-10 minutes. After 10 minutes stir the noodle in the water to prevent from sticking. Set aside without draining the water.
2. Over med high heat, add in sesame oil to the pan, sauté the shallots and garlic for about 1 minute. Prep the serrano chili by removing the seeds and process through garlic press.
3. Add chile to the pan and cook for another minute, add prawns with small amount of salt and pepper and sauté them for 1-2 minutes or until they turn pink and opaque.
4. To make the sauce, in a bowl, mix together fresh lime juice, sugar, and fish sauce, set aside.
5. Flip the prawns over sprinkle paprika and toss them, cook for another 1-2 minutes. When the tails of the prawns are pink and the prawns are bouncy they are done. Place prawns into a bowl and set aside.
6. In a small bowl crack eggs and break the yolk. In the same pan add the rest of the sesame oil and lightly scramble the eggs. Remove the pan from the heat and turn down the heat to low.
7. Strain the noodles.
8. Place the pan back on top of the heat, add prawns, noodles, and drizzle the sauce over. Gently toss the noodles until the sauce is all soaked into the noodles.
9. Garnish with mung bean sprouts, cilantro, lime wedges, and peanuts.