Yield: 4 servings
Measure | Ingredient |
---|---|
½ pounds | Dried flat rice noodles, 1/8 inch thick (sen lek) |
¼ cup | Light-brown sugar |
3 tablespoons | White vinegar |
3 tablespoons | Fish sauce (nampla) |
1 tablespoon | Tamarind paste mixed with 1 T water, or 2 T molasses |
¼ teaspoon | Coarsely ground dried red chiles, or to taste |
1 tablespoon | Dried shrimp, minced |
2 tablespoons | Canola or other vegetable oil |
2 \N | Shallots, minced |
2 larges | Cloves garlic, peeled and minced |
2 teaspoons | Salt, or to taste |
¼ pounds | String beans, trimmed and thinly sliced lengthwise |
¼ pounds | Sugar-snap peas, cut in half |
12 mediums | Shrimp (about 1/2 lb), peeled and deveined |
1 cup | Bean sprouts |
3 \N | Scallions (green parts only), very thinly sliced on the diagonal |
1 tablespoon | Roasted peanuts, coarsely chopped, for garnish |
1 \N | Lime, quartered lengthwise, for garnish |
\N \N | Coriander sprigs, for garnish |
1. Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine ¼ C water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside.
2. Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic and stir-fry for 2 minutes. Stir in sugar mixture and reduce heat to lowest possible setting. Bring a medium saucepan of water to a boil. Salt water, add string beans, and cook for 1½ minutes. Add sugar-snap peas and continue cooking for 30 seconds.
Drain and set aside.
3. In another large nonstick skillet, cook shrimp over mediuzn-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them.
Martha Stewart Living/Sept./94 Put together by Di Pahl & <gg> Submitted By MICHAEL ORCHEKOWSKI On 11-07-94