pat's Recipe

Stir-Fry Shrimp and Noodles

Category: Seafood stirfry

4 ounces uncooked rice noodles
3 Tbsp tamarine nectar
2 Tbsp peanut butter
2 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp sugar
1 Tbsp fish sauce
1/4 tsp crushed red pepper
2 Tbsp vegetable oil, divided
1 large egg
1/2 lb peeled and deveined shrimp
1 shallot, minced
3 cloves garlic
1/2 cup thinly sliced fresh chived
1 cup bean sprouts
Garnish: fresh cilantro, chopped peanuts, lime wedge

In a large saucepan, bring water to a boil. Remove from heat, add noodles, and soak for 5 minutes or until tender. Drain noodles, rinse with cold water. Set aside.
In a small bowl, whisk together tamarind nectar, peanut butter, soy sauce, cornstarch, sugar, fish sauce, and crush red pepper.
In a large skillet or wok, heat w tablespoon oil over medium-high heat. Add egg; cook quickly until soft-scrambled. Move egg to side of pan, and add shrimp. Cook shrimp, stirring frequently, until pink and firm, about 4 minutes. Add shallot and garlic to shrimp; cook, stirring constantly, for 1 minute. Add remaining 1 Tbsp oil and noodles, tossing to coat. Drizzle tamarind mixture over noodle mixture and egg, tossing until coated and mixture is hot. Stir in chives and bean sprouts. Garnish with fresh cilantro, chopped peanuts, and lime wedges.

You will find rice noodles, tamarind nectar, soy sauce and fish sauce in the Asian foods section of your grocer.

makes 5 servings