All cooked very quickly, within 10 minutes, so you need to prepare in advance all the necessary ingredients. Peel shrimps from the shells, remove the intestinal vein. The bean sprouts to wash, dry. Leek wash, cut into strips. Garlic and chilli chop. Tofu cut into cubes. Beat eggs. Squeeze into Cup the juice of half a lemon, add sugar, stir. Boil the noodles according to the instructions on the package. In a wok (or pot) heat butter and olive oil and vegetable oil to prepare, but I think everything is better. In heated oil add chopped garlic and chilli and fry for 1-2 minutes.

There also add peeled shrimp, fry for 2-3 minutes.

Then remove with a slotted spoon and put into a separate bowl.

In a wok pour a thin stream of eggs.

Fry, stirring with a spatula, for 2-3 minutes until curdle the eggs.

Put in the wok rice noodles, stir, add lemon juice, sugar, fish sauce, ground chili pepper, a little salt, mix thoroughly.

Add bean sprouts, shrimp, leeks, tofu, peanuts. Stir and cook for another 3 minutes.

To serve the dish to the table hot. I want to say that the spices: chili pepper, lemon juice, sugar, fish sauce to adjust to your taste. For me, these proportions in the recipe turned out to be optimal.