Created by TeresaS on December 18, 2020
Step 1: In Dutch oven over medium heat, heat 1 tablespoon oil, add shallot and cook until soft, about 5 minutes. Add serrano chili, garlic and ginger, and cook until fragrant, about 1 minute. Add stock, then stir in fish sauce and brown sugar. Simmer, covered, 10 minutes.
Step 2: In large non stick skillet over medium-high heat, heat remaining tablespoon oil until smoking. Add shrimp and cook until starting to brown on one side, about 2 minutes. Flip, and continue cooking, about 1 minute more, until they are cooked through . Transfer to plate.
Step 3: Divide broth and noodles evenly among 4 serving bowls and add 3 shrimp to each bowl. Garnish with bean sprouts, peanuts, fresno slices and cilantro, serve with lime wedges. Enjoy, refrigerating any leftovers.