Ingredients
- 4 ounces green Thai bird chilies, seeds removed, sliced
- 2 cups boiling water
- 1/2 cup rice wine vinegar
- 1 teaspoon plus 2 tablespoons soy sauce, divided
- 1/2 teaspoon sugar
- Kosher salt
- 6 tablespoons vegetable oil, divided
- 4 medium shallots, peeled and finely sclied (about 1 cup)
- 4 medium cloves garlic, sliced thinly
- 3 ounces shitake mushrooms, sliced (about 1 cup)
- 4 ounces baby bok choy leaves (about 1 1/2 cups)
- 8 ounces medium shrimp, peeled
- 5 ounces dried rice vermicelli, soaked in cool water for 30 minutes
- 1/8 teaspoon white pepper
- 1 cup bean sprouts
Directions
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Place sliced chilies in small bowl. Pour boiling water over to cover. Let sit 10 minutes, then drain. Add vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt and stir to combine. Allow to cool. For best results, refrigerate at least overnight. Chilies can be stored in an airtight container in the refrigerator for up to 1 month.
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For the stir-fry: Heat 3 tablespoons oil in wok over medium heat until shimmering. Add shallots, garlic, and mushrooms. Cook until mushrooms have softened and are beginning to brown, about 8 minutes.
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Increase heat to medium high and stir in bok choy. Cook until beginning to wilt, about 1 minute. Add remaining 3 tablespoons oil. Add shrimp, softened vermicelli, 2 tablespoons soy sauce, white pepper, and sprouts.
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Cook, stirring, until seasonings are combined with noodles, shrimp are cooked through, and noodles are beginning to brown on bottom of pan (add extra oil if beginning to stick), about 2 minutes. Season to taste with salt and/or soy sauce. Serve immediately with pickled chilies on the side.