Thai Lemongrass Shrimp with Rice Noodles
Aromatic Lemongrass Infused Shrimp Over Silky Rice Noodles
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
8 oz (225g) rice noodles
3 stalks lemongrass, white parts only, finely minced
4 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 Thai red chilies, seeded and finely chopped (adjust to taste)
1 red bell pepper, thinly sliced
1 cup snow peas, ends trimmed
1 carrot, julienned
3 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
2 tablespoons lime juice, freshly squeezed
1/4 cup fresh cilantro, chopped
3 green onions, thinly sliced
1/4 cup unsalted roasted peanuts, crushed
Lime wedges for serving
Directions:
Soak the rice noodles in warm water according to package instructions until softened. Drain and set aside.
In a small bowl, combine fish sauce, palm sugar, and lime juice. Stir until sugar dissolves. Set aside.
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
Add lemongrass, garlic, ginger, and chilies. Stir-fry for about 30 seconds until fragrant.
Add shrimp to the wok and cook for 2-3 minutes until they turn pink and opaque. Remove shrimp and set aside.
Add remaining tablespoon of oil to the wok. Add bell pepper, snow peas, and carrots. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
Return the shrimp to the wok. Add the drained rice noodles and the fish sauce mixture.
Toss everything together for 1-2 minutes until the noodles are heated through and coated with the sauce.
Remove from heat and stir in most of the cilantro and green onions, reserving some for garnish.
Transfer to serving plates, garnish with remaining cilantro, green onions, crushed peanuts, and lime wedges.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 380 kcal | Servings: 4 servings