Shrimp Thai-Style Noodles
A mildly spicy, Thai-style shrimp stir-fry tossed with green onions, bean sprouts, rice noodles and crunchy roasted peanuts.
1/4 cup granulated sugar
1/4 cup white distilled vinegar
3 tablespoons fish sauce
1 tablespoon tomato ketchup
1/2 teaspoon hot sauce
1/2 pound dried rice noodles
3 tablespoons vegetable oil
2 cloves garlic, peeled and minced
1/2 pound shrimp, peeled and deveined
4 green onions, thinly sliced
1/4 cup dried shrimp
1/4 pound mung bean sprouts
1/2 cup chopped roasted, unsalted peanuts
1 lime, cut into wedges
- In a small bowl combine together sugar, vinegar, fish sauce, ketchup and hot sauce; set aside.
- Place rice noodles in a bowl to soak with lukewarm water for 20 minutes; drain and rinse.
- Heat oil in a wok or large skillet over medium-high heat. Sauté garlic, for 2 minutes. Add shrimp and sauté until they just turn pink, about 2 to 3 minutes. Add noodles, green onions, dried shrimp, and sauce mixture and stir to coat and heat thoroughly, about 5 minutes. Remove to a serving platter and garnish with bean sprouts, peanuts and lime.
Makes 4 servings.