Instructions: Prepare the egg pancakes, roasted peanuts and dried rice sticks as instructed. Set aside.

In a bowl, combine the chile, sugar, vinegar, 1/4 cup of the fish sauce and half of the garlic. Stir to blend. Set the dressing aside.

In another bowl, combine the shrimp, the remaining 2 teaspoons fish sauce, the remaining garlic and white pepper to taste. Marinate for 30 minutes.

Blanch the bean sprouts in a pot of boiling water and drain immediately. Refresh the sprouts under cold running water. Drain thoroughly.

Heat the oil in a wok or large skillet over high heat. Add the shallots and stir-fry until lightly browned. Add the shrimp mixture and cook briefly until the shrimp turn pink and curl, about 1 minute. Add the scallions and cook for 1 minute. Remove from the heat.

Place the noodles, bean sprouts shrimp, half of the egg strips and ground peanuts in a large bowl. Drizzle the dressing over the mixture; toss well.

Transfer the noodle salad to 4 pasta bowls. Garnish with the coriander and the remaining egg strips.

This recipe yields 4 servings.

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