Stir-Fried Noodles with Shrimp, Chiles, and Lime

By SaraB

Ingredients

• 3 oz dried wide (pad thai) rice noodles
• 2 Tbs fish sauce
• 2 Tbs granulated sugar
• 1 Tbs soy sauce
• 1 tsp hoisin sauce
• 1 tsp chile-garlic sauce
• 1 Tbs vegetable oil
• 1 tsp minced garlic
• 6 oz medium shrimp, peeled and deveined (to yield 1 cup)
• 1 4-oz can fire-roasted whole green chiles, drained and sliced into long, very thin slivers (to yield 1/2 cup)
• 1-1/2 cups bean sprouts
• 2 Tbs crushed unsalted roasted peanuts
• 1/3 cup coarsely chopped fresh cilantro
• 10 mint leaves, torn into small pieces
• 1 lime, cut into wedges for serving

Details

Servings 2

Preparation

Step 1

Soak the dried rice noodles. 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 Tbs water and cook another minute.

Add the bean sprouts and stir-fry until they are 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.