1/2 pound dried rice stick noodles (commonly called chantaboon,but any dried rice noodle works)
4 tablespoons vegetable oil
2 tablespoons coarsely chopped garlic
16 shrimp, peeled
2 eggs, lightly beaten
2 tablespoons fish sauce
4 teaspoons sugar
4 tablespoons coarsely chopped, dry-roasted peanuts
2 cups bean sprouts
8 slender green onions, sliced in 1-inch lengths
1 lime, quartered lengthwise
1. Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare the remaining ingredients and have them ready next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups and keep these by the stove as well.
2. Heat a wok or large, deep skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the entire surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the remaining garlic and stir until golden, about 30 seconds. Add shrimp and toss until they turn pink and are opaque, about 1 minute (don't overcook or they'll become rubbery). Remove, cover, and set aside.
3. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp.
4. Add the remaining 2 tablespoons oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Toss noodles several times until softened and curled and slightly golden-brown. Add the fish sauce and toss the noodles again so they are evenly seasoned. Add the sugar and peanuts to 3 cups hot, cooked sticky rice (often labeled "glutinous rice")
2 cups coconut cream
1 cup sugar
2 teaspoons salt
As much sliced mango as you like
For the Rice:
2 cups sticky rice (makes 3 cups once cooked)
1. Cover the sticky rice in cold water to cover by 2 inches. Soak for at least 3 hours, or as long as overnight. Cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.
2. Drain rice and transfer to a bamboo basket, or other steaming vessel, colander or strainer that can be suspended over boiling water.
3. Place the steamer about 1 inch or more above water in a sauce pan, cover, and bring the water to a rolling boil over high heat. Reduce heat to maintain a steady steam and cook 30 to 45 minutes. Add more boiling water to the steamer pan as needed to maintain original level. When done, the rice will be swollen and glistening, and will stick together when squeezed.
4. As soon as the rice is done, dump it onto a baking sheet. With a wet wooden spoon, working quickly and gently, spread the rice out into a shallow layer to allow steam to escape and speed up the cooling.
5. While rice is cooking, combine the coconut cream, sugar, and salt in a medium saucepan, stirring well. Bring to a boil over medium heat, stir again, and remove from heat.
6. When the rice is cool transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes so that the rice absorbs the sauce. Roll the rice gently into golfball-size lumps and place 3-4 balls on a dessert plate with mango slices.
7. Serve at room temperature. The rice will keep for 6 to 8 hours at room temperature. Do not refrigerate.
