rice noodles with shrimp and cilantro

By barbell

Ingredients

• 6 oz. 1/4 inch wide dried rice noodles-pad thai
• 2 mediu limes 1 juiced and 1 cut into wedges
• 1 1/2 tbsp. packed light brown sugar
• 2 tsp. soy sauce
• 1 tsp. fish sauce
• 3/4 lb. peeled and deveineed large shrimp, 31-40 per lb
• 3 tbsp canola or peanut oil
• 1/2 tsp. ground coriander
• freshly ground pepper
• 1/2 medium red bell pepper, cored, seede and finely diced
• 1 medium jalapeno pepper, seeded and finely diced
• 1 large shallot, finely diced
• 1/4 cup chopped fresh cilantro

Details

Servings 3

Preparation

Step 1

bring a medium pot of well-salted water to a boil. add the noodles, lower heat to a gentle simer and cook, stirring occasionally, until the noodles are just tender, 5-7 minutes. transfer to a colander and run under cold water to cool slightly. drain well
in a medium bowl, combine the lime juice, sugar, soy sauce and fish sauce; set aside.
in a medium bowl, toss the shrimp with i tbsp. oil, the coriander, 1/2 tsp. pepper and 1/4 tsp salt
heat the remaining 2 tbsp. oil in a 12 inch non stick skillet over medium-high heat until simmering hot. add the red pepper, jalapenos and shallopt, sprinkle with 1/4 tsp. salt and cook, stirring for 1 minute. add the shrimp and cook, stirring until pink and almost cooked through, about 2minures
add the lime juice mixture and cook , stirring until shrimp are cooked through, about 1minute more
add the noodles and 1/2 the cilantro; toss unti noodles are heated through and pick up the sauce, 1-2 minutes
sprinkle with remaining cilantro, and lime wedges on the side of squeezing.