Shrimp and Noodle Salad

Cook the glass noodles according to the package instructions then drain, refresh in cold water and drain well. Cut the noodles into 10 cm/4 inch length. Wash and drain the bean sprouts. Trim the scallions and cut into pieces 5-6 cm/about 2 inch long and shred finely lengthways. Cut the ginger into pieces. Peel and chop the garlic. Dry the shrimp. Heat the oil and quickly fry the shrimp on both sides with the garlic. Sprinkle with 1 tablespoon lime juice and set aside. Whisk the eggs. Heat 1 tablespoon oil in a small skillet and scramble the eggs. Mix the glass noodles with the bean sprouts, scallions, egg, ginger and peanuts. Put onto plates. Make a dressing from the rice vinegar, the rest of the lime juice, salt, pepper, fish sauce and chili sauce and sprinkle over the salad. Put the shrimp on top of the salad and garnish with shredded spring onion.