Categories: Asian, Fish

Ingredients

• 4/3 cups water
• 1/2 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
• 1/6 cup fresh lime juice
• 1/6 cup water
• 1 tablespoons packed brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon rice vinegar or white vinegar
• 1/4 teaspoon ground red pepper (cayenne)
• 1 tablespoons canola or olive oil
• 1 cloves garlic, finely chopped
• 1/8 cup onion
• 1 eggs, beaten
• 4 oz frozen cooked peeled deveined medium shrimp, thawed
• 2 tablespoons finely chopped dry-roasted peanuts
• 1 cups fresh bean sprouts
• 1 medium green onions, thinly sliced
• 2 tablespoons firmly packed cilantro leaves

Directions

1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary).

2. Soak noodles 3 to 5 minutes or until noodles are soft but firm.

3. Drain noodles; rinse with cold water.

4. Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.

5. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat.

6. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown.

7. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.

8. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.

9. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter.

10. Sprinkle with cilantro.

11. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

Email to a friend | Print this recipe | Back