Prep 30 mins
Cook 10 mins
This is from the Feb/March 2006 Fine Cooking. I'm posting it here so I don't lose it!
- 3 ounces dried wide rice noodles (pad thai)
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon chile sauce with garlic (such Lee Kum Kee brand)
- 1 tablespoon vegetable oil
- 6 ounces medium shrimp, peeled and deveined (51-60 per pound)
- 1 (4 ounce) canfire-roasted whole green chilies, drained and sliced into long thin slivers (to yield 1/2 cup)
- 1 1⁄2 cups bean sprouts
- 2 tablespoons crushed unsalted peanuts
- 1⁄3 cup chopped fresh cilantro
- 10 mint leaves, torn into small pieces
- 1 lime, cut into wedges for serving
- Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
- In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin 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.
Hi! Congratulations on your recipe it was DELICIOUS, and really easy to make, although I turned it down a little on the green chile; my guests, very demanding ones, were very impressed. TKS