Rice Noodles with Shrimp and Cilantro

Doreen Fish

By
@dfish

This pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro....so delicious!!!
I added a little asian chili paste to the sauce because we like the extra heat.....


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Rating:

Comments:

Serves:

3-4

Ingredients

6 oz
1/4-inch-wide dried rice noodles (pad thai)
2 medium
limes,1 juiced and 1 cut into wedges
1 1/2 Tbsp
packed light brown sugar
2 tsp
soy sauce
1 tsp
fish sauce
3/4 lb
peeled and deveined large shrimp (31 to 40 per lb.)
3 Tbsp
canola or peanut oil
1/2 tsp
ground coriander
freshly ground black pepper
1/2 medium
red bell pepper, cored, seeded, and finely diced
1 medium
jalapeño, seeded and finely diced...if you want some heat use a large pepper or a serrano pepper
1 large
shallot, finely diced
1/4 c
chopped fresh cilantro

Directions Step-By-Step

1
Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside.

In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.

Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.

Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Asian