This simple and quick dish uses the flavors and textures of Southeast Asia in a recipe perfect for a late-night dinner.

• Place noodles in a large bowl and cover with warm water. Let soak until noodles are soft, about 20 minutes. Drain noodles well and set aside.

• In a small bowl, combine rice vinegar, fish sauce, sugar, and chili paste and mix well; set aside. Have all ingredients ready.

• In wok or large skillet, heat peanut oil over medium-high heat. Add garlic; cook until golden, about 15 seconds. Add egg; stir-fry until set, about 30 seconds. Add shrimp and stir-fry until pink, about 2 minutes.

• Add noodles to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts and green onions; stir-fry for 1 minute. Stir vinegar mixture and add to wok; stir-fry until mixture is hot, about 1 to 2 minutes longer. Sprinkle with peanuts and serve immediately.

Bean Sprouts

You can grow your own bean sprouts; there are books and lots of information online on the subject. You can also find them in the grocery store, either fresh in the produce aisle or canned. They are very perishable. If you buy them fresh, use them within 2 days or they may start to spoil.