Stir-Fried Noodles with Shrimp, Chiles & Lime                

 tags (edit): Stir Fry Fine Cooking Magazine Easy @Vogel @Try Soon! Main Dish  

 

Ingredients

3 ounces dried wide (pad thai) rice noodles
2 tablespoons fish sauce
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon chile-garlic sauce (such as Lee Kum Kee brand)
1 tablespoon vegetable oil
1 teaspoon minced garlic
6 ounces medium shrimp (51 to 60 per pound), peeled and deveined (to yield 1 cup)
1 (4-oz) can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin
1/2 cup bean sprouts (see p. 66)
1/3 cup fresh cilantro coarsely chopped
2 tablespoons Unsalted roasted peanuts crushed
10 each mint leaves torn into small pieces
1 each lime cut into wedges for serving
 

Instructions
 Soak the dried rice noodles as directed on their package. Meanwhile, prep the rest of the ingredients. In a small bowl, combine the fish sauce, sugar, soy sauce, hoiŽsin sauce, and chile-garlic sauce.

Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. 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. 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. Serve immediately, with lime wedges on the side.

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Yields: 2 Servings
     Fine Cooking magazine, Feb/March 2006, page 58

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