This was tonight’s dinner, and it came from the April/May 2010 issue of Fine Cooking magazine. It was very easy and fast to make, and very light and healthy!
8 oz. box of dried rice noodles (sometimes called pad thai noodles)
2 medium limes, one for juicing and one cut in to wedges for serving
1 1/2 tbs packed light brown sugar
2 tsp soy sauce
1 tsp fish sauce (also called nam pla)
3/4 lb. peeled and deveined large raw shrimp
3 tbs canola oil
1/2 tsp ground coriander
Freshly ground black pepper
1/2 medium red bell pepper, seeded and diced
1 medium jalapeno, seeded and diced
1 large shallot, diced
1/4 cup chopped fresh cilantro
Bring a pot of salted water to a boil. Cook the rice noodles according to package directions, or about 7-8 minutes. Transfer to a colander, run under cool water for just a minute, then drain.
In a small bowl, combine soy sauce, sugar, juice of one lime, and fish sauce.
In a medium bowl, toss the shrimp with the coriander, salt and pepper, along with 1 tbs. oil.
Heat remaining 2 tbs oil in a large nonstick skillet over medium-high heat until very hot. Add the pepper, jalapeno, and shallot, sprinkle with a pinch of salt, and cook until softened but not browned. Add the shrimp, and cook for about 2 minutes, until it turns pink and is almost cooked through. Then add the soy sauce mixture and cook for another minute. Turn off the heat, add in half the cilantro and the drained noodles. Toss well, then sprinkle the remaining cilantro on top. Serve with lime wedges on the side. Soooo good!!