1. Soak the Rice noodles in boiling water for 20 minutes or until softened. Drain well. Set aside.

2. In a bowl, cover the Annatto Seeds with water and let soak for 20 minutes. Roll the seeds with your gloved fingers until you extract the color you desire. Discard the seeds. Set aside.

3. Heat a saucepan with oil until the oil shimmers.

4. Add the garlic and fry until slightly brown.

5. Add the shrimp and fry until the shrimp turns pink.

6. Remove from the saucepan and set aside.

7. Add Annatto Water and shrimp juice to the saucepan.

8. Season with fish sauce, salt and pepper to taste.

9. Stir in the cornstarch mixture to thicken the sauce stirring continuously.

10. Plate the noodles and pour over the sauce.

11. Sprinkle with fried shrimp, chicharrons, fried garlic, green onions.

12. Arrange sliced eggs on top and lemon wedges on the side.

13. Enjoy!