| 16 | oz | Rice noodles |
| 1/2 | c | Vegetable oil |
| 5 | | Garlic cloves (or more) |
| DIVIDER | | -- finely chopped |
| 1 | lb | Medium shrimp |
| DIVIDER | | -- shelled and deveined |
| 2 | | Firm-style bean curd squares |
| DIVIDER | | -- cut into 1/2 inch cubes |
| 1/4 | c | Pickled turnips |
| DIVIDER | | -- (coarsely chopped) |
| 1/2 | c | White vinegar |
| 3/16 | c | Fish sauce |
| 1 | tb | Paprika |
| 1/4 | c | Sugar |
| 2 | | Eggs; beaten |
| 1/4 | lb | Mung bean sprouts |
| 3 | | Scallions |
| DIVIDER | | -- cut into 1/2 inch pieces |
| 1/2 | c | Ground unsalted peanuts |
| 1 | | Fresh red chili pepper |
| DIVIDER | | -- seeded & coarsely chopped |
| 1 | | Lemon; cut into wedges |
| | Coriander leaves for garnish |
| 1/4 | c | Crushed red pepper (opt.) |
