1. In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.

2. In a wok or other large, deep skillet, heat oil over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add the egg and cook , stirring until scrambled, about 30 seconds. Add the shrimp and stir-fry until they curl and turn pink. About 2 minutes.

3. Drain noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallions, vinegar, fish sauce, sugar, and chile paste; toss until the shrimp are fully cooked and the noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.

Per Eating Well:

415 calories, 28 grams protein, 9 grams fat, 56 grams carbohydrates, 1415 mg. sodium, 1 gram fiber (Mastercook analysis not available because the rice noodles and chile paste are not in the database)