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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For a classic taste of Thailand try this deliciously piquant recipe for stir-fried rice noodles with fresh shrimp. Ingredients:
5 ounces dried rice noodles |
10 1/2 ounces raw jumbo shrimp |
3 tablespoons tamarind paste |
2 tablespoons fish sauce |
2 tablespoons palm sugar |
6 tablespoons vegetable oil |
3 garlic cloves, finely chopped |
2 eggs, beaten |
3 ounces chinese cabbage |
1/4 teaspoon chili flakes |
2 tablespoons ground dried shrimp |
3 tablespoons roasted peanuts |
6 ounces bean sprouts |
3 scallions, chopped into short lengths |
1 red chile, deseeded and cut into thin strips |
4 sprigs cilantro |
1 lime wedge |
Directions:
1. Soak the noodles in hot water for 1-2 minutes, then drain and set aside.
2. Peel and de-vein the shrimp, leaving the tail end and the head still on.
3. Combine the tamarind, fish sauce and palm sugar in a bowl.
4. Heat 3 tablespoons of vegetable oil in a wok. Add in the garlic, stir-frying for 1 minute, then add in the shrimp and stir-fry for 1-2 minutes.
5. Add in the remaining oil and mix in the beaten egg. Fry for a few seconds.
6. Add in the soaked noodles and stir-fry for 1 minute.
7. Add in the tamarind mixture, 11/2 tablespoons of roasted peanuts, chili flakes and dried shrimp and stir-fry for 2-3 minutes.
8. Add in hahlf of the bean sprouts, two-thirds of the chopped scallions and the Chinese leaves and stir-fry for 1-2 minutes.
9. Transfer the noodles to a serving plate and sprinkle with the remaining bean sprouts and scallions. Garnish with the red chili and cilantro and serve at once with the lime wedge.
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