Stir-Fried Noodles With Shrimp, Chiles & Lime |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is from the Feb/March 2006 Fine Cooking. I'm posting it here so I don't lose it! Ingredients:
3 ounces dried wide rice noodles (pad thai) |
2 tablespoons fish sauce |
2 tablespoons sugar |
1 tablespoon soy sauce |
1 teaspoon hoisin sauce |
1 teaspoon chile sauce with garlic (such lee kum kee brand) |
1 tablespoon vegetable oil |
6 ounces medium shrimp, peeled and deveined (51-60 per pound) |
1 (4 ounce) can fire-roasted whole green chilies, drained and sliced into long thin slivers (to yield 1/2 cup) |
1 1/2 cups bean sprouts |
2 tablespoons crushed unsalted peanuts |
1/3 cup chopped fresh cilantro |
10 mint leaves, torn into small pieces |
1 lime, cut into wedges for serving |
Directions:
1. Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
2. In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
3. Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
4. Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
5. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
6. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
7. Serve immediately, with lime wedges on the side.
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