Prep 15 mins
Cook 20 mins
The crispy golden crust on the shrimp is achieved by coating in cornstarch and browning quickly in oil. From Pampered Chef. Note: Rice noodles are delicate and translucent noodles that come in many shapes and sizes. Look for flat noodles, about 1/4 inch wide. Regular linguine or fettuccini, prepared according to package directions, can be substituted for the rice noodles, if desired.
- 5 ounces uncooked rice noodles
- 8 ounces uncooked large shrimp, peeled and deveined (26-30 per pound)
- 1⁄8 teaspoon plus 1/2 teaspoon salt, divided
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon finely grated fresh gingerroot
- 1⁄2 cup thinly sliced carrot
- 1⁄2 red bell pepper, cut into julienne strips
- 3 shallots, thinly sliced
- 1⁄2 cup light coconut milk
- 1⁄2 cup chicken broth
- 3⁄4-1 teaspoon thai green curry paste
- 1 tablespoon lime juice
- 1⁄4 cup thinly sliced Thai basil or 1⁄4 cup cilantro, divided
- lime wedge
- Bring water to a boil in (3-qt.) Saucepan. Remove from heat and add noodles. Let noodles soak 3-4 minutes or until softened but still slightly firm. Drain and rinse under cold water; set aside.
- Season shrimp with 1/8 teaspoon of the salt; dredge in cornstarch, shaking off excess. Heat oil in (10-in.) Sauté Pan over medium-high heat until hot. Add shrimp in a single layer; cook 8-10 minutes or until golden brown and crisp, turning once. Remove shrimp from pan; set aside and keep warm. Add gingerroot, carrot, bell pepper and shallots to pan. Cook and stir until vegetables are crisp-tender, about 3 minutes. Stir in coconut milk, chicken broth, curry paste, lime juice, 2 tablespoons of the basil and remaining 1/2 teaspoon salt; bring to a simmer.
- Add noodles to simmering sauce mixture; cook 1 minute or just until heated through. Stir in shrimp; spoon into bowls. Garnish with remaining basil and lime wedges.