Stir-fried Noodles With Shrimp, Chiles & Lime

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 ounces dried wide rice noodles (pad thai)
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon chile sauce with garlic (such lee kum kee brand)
• 1 tablespoon vegetable oil
• 6 ounces medium shrimp, peeled and deveined (51-60 per pound)
• 1 (4 ounce) can fire-roasted whole green chilies, drained and sliced into long thin slivers (to yield 1/2 cup)
• 1 1/2 cups bean sprouts
• 2 tablespoons crushed unsalted peanuts
• 1/3 cup chopped fresh cilantro
• 10 mint leaves, torn into small pieces
• 1 lime, cut into wedges for serving

Recipe

• 1 soak the dried rice noodles in a bowl of very warm (110f) water and soak until they're pliable but still rather firm, about 30 minutes. drain in a colander - no need to pat dry. meanwhile prep the rest of the ingredients.
• 2 in a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
• 3 once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
• 4 add the garlic, stir and immediately add the shrimp. stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
• 5 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 tablespoon of water and cook another minute.
• 6 add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
• 7 serve immediately, with lime wedges on the side.