Rice Noodles with Shrimp, Chili, and Lime
"This delicious rice noodles recipe is simple to make while bursting with the essential flavors of Thai cuisine. Use dried rice noodes, roughly the width of Italian linguini noodes. The key to cooking rice noodles is not to over-soak them. Take them out of the water before they're al dente, as they need to be quite firm in order to finish cooking them in the wok. This rice noodles recipe features shrimp (small scallops would work too) fried up in a delicious chili-lime sauce. You'll love it!..."
INGREDIENTS
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SERVES 4
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16 oz. (454 g.) dried Thai rice noodles (linguini width)
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12-16 medium raw shrimp, shells removed (tails can be left on)
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3 Tbsp. oil, such as peanut, canola, or sunflower
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3 cloves garlic (or 1 tsp. minced)
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4 Tbsp. fish sauce (available in tall bottles at Asian food stores)
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3 Tbsp. lime juice
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1/2 tsp. sugar
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6 kaffir lime leaves (available frozen at Asian/Chinese food stores)
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1 + 1/2 tsp. cayenne pepper (= medium spiced noodles; reduce to 1 tsp. for milder noodles)
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4 Tbsp. chicken stock
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2 additional lime leaves
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handful of fresh basil OR sliced spring onions
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1/2 cup dry roasted peanuts, ground or chopped fine
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optional: lime wedges to serve
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