Stir-Fried Noodles With Shrimp, Chiles & Lime Recipe

Name: Stir-Fried Noodles With Shrimp, Chiles & Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 ounces dried wide rice noodles (pad thai), 2 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon soy sauce, and more.

Yes, Stir-Fried Noodles With Shrimp, Chiles & Lime falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Noodles With Shrimp, Chiles & Lime

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