SERVES 4
TOTAL TIME: 35 minutes
Be sure to use the wide, fettuccine-style rice noodles in this recipe. For spicy noodles, add a pinch of cayenne to the finished dish or serve with Sriracha sauce. You will need a 12-inch nonstick skillet for this recipe; do not substitute a smaller skillet here.
|
8 |
ounces (¼-inch-wide) dried rice noodles |
|
¼ |
cup lime juice (2 limes) |
|
⅓ |
cup water |
|
3 |
tablespoons fish sauce |
|
1 |
tablespoon rice vinegar |
|
3 |
tablespoons brown sugar |
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¼ |
cup vegetable oil |
|
12 |
ounces medium shrimp (41 to 50 per pound), peeled and deveined |
|
3 |
garlic cloves, minced |
|
2 |
large eggs, beaten lightly |
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¼ |
teaspoon salt |
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6 |
tablespoons chopped unsalted roasted peanuts |
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6 |
ounces (3 cups) bean sprouts |
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5 |
scallions, sliced thin on bias |
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Lime wedges |
|
|
Fresh cilantro leaves |
1. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes; drain. In separate bowl, whisk lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 tablespoons oil together.
2. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Pat shrimp dry with paper towels and add to skillet in single layer. Cook without stirring until they begin to brown, about 1 minute. Stir shrimp and continue to cook until spotty brown and just pink around edges, about 30 seconds; transfer to bowl.
3. Add remaining 1 tablespoon oil and garlic to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in eggs and salt and cook, stirring vigorously, until eggs are scrambled, about 20 seconds.
4. Add drained noodles and fish sauce mixture. Increase heat to high and cook, tossing gently, until noodles are evenly coated. Add shrimp with any accumulated juices, ¼ cup peanuts, bean sprouts, and three-quarters of scallions. Continue to cook, tossing constantly, until noodles are tender, about 2 minutes. (If necessary, add 2 tablespoons water to skillet and continue to cook until noodles are tender.)
5. Transfer noodles to serving platter and sprinkle with remaining peanuts and remaining scallions. Serve with lime wedges and cilantro leaves.