Instructions: Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl.

For the Soup: Pour enough warm water over the rice noodles to cover completely. Soak until softened, about 15 minutes. Drain completely.

Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the shrimp and onion and stir-fry until the shrimp turn pink, about 2 minutes. Add the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook until heated through, about 1 minute. Discard the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges.

This recipe yields 4 servings.

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