Peel, score down the back, devein, rinse and pat dry the shrimp.

Soften rice noodles in hot water, cook until just tender, rinse in cold water, and drain.

In a bowl, toss the shrimp with the ginger and fish sauce.

Arrange the noodles on a deep serving platter.

Heat a wok or a heavy skillet over high heat. Add 1 T. of the oil and heat until hot, about 30 seconds. Add the bean sprouts and scallions and toss lightly for about 15 seconds. Spoon over the rice noodles.

Reheat the wok, add the remaining 1 1/2 T. oil, and heat until very hot. Add the shrimp and cook, tossing lightly, until they turn pink, 2 to 3 minutes. Remove with a handled strainer and drain briefly, then arrange over the vegetables. Sprinkle with chopped peanuts and cilantro. Spoon the Vietnamese Dressing over the top and serve.

Reg 4 shared by Karin Baumgardner, Issaquah, Wa, Usa [ksbaum@aol. Com]

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