From Take Home Chef
Serves 4
Ingredients:
8 ounces/230 g dried Thai rice stick noodles
1/4 cup/60 ml fish sauce (nam pla)
3 tablespoons/45 ml rice vinegar
2 tablespoons/30 g cane sugar
3 tablespoons/45 ml vegetable oil
2 tablespoons/10 g minced peeled fresh ginger
1 red jalapeno chile, minced
2 large garlic cloves, minced
12 ounces/345 g uncooked large shrimp, peeled, deveined, halved lengthwise (I usually use chicken)
6 cups/360 g thinly sliced Chinese Napa cabbage
3 cups/240 g bean sprouts (I leave these out most times)
2/3 cup (lightly packed)/20 g fresh cilantro leaves
1/3 cup/50 g chopped roasted unsalted peanuts
Lime wedges
Method:
Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.
Serves 4
Ingredients:
8 ounces/230 g dried Thai rice stick noodles
1/4 cup/60 ml fish sauce (nam pla)
3 tablespoons/45 ml rice vinegar
2 tablespoons/30 g cane sugar
3 tablespoons/45 ml vegetable oil
2 tablespoons/10 g minced peeled fresh ginger
1 red jalapeno chile, minced
2 large garlic cloves, minced
12 ounces/345 g uncooked large shrimp, peeled, deveined, halved lengthwise (I usually use chicken)
6 cups/360 g thinly sliced Chinese Napa cabbage
3 cups/240 g bean sprouts (I leave these out most times)
2/3 cup (lightly packed)/20 g fresh cilantro leaves
1/3 cup/50 g chopped roasted unsalted peanuts
Lime wedges
Method:
Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.
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