Crispy rice noodles with shrimp and peanuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried rice sticks or rice vermicelli |
| ¼ | cup | Lime juice |
| 2 | tablespoons | Fish sauce (nuoc mam) |
| 1 | large | Garlic clove(s), minced |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Grated lime zest |
| Salt | ||
| 1 | pounds | Medium shrimp shelled and deveined |
| ⅓ | Unpeeled cucumber halved lengthwise cut into 2x1/4\" sticks | |
| 3 | tablespoons | Mint leaves |
| 2 | tablespoons | Cilantro leaves |
| Crispy Shallots or | ||
| ¼ | cup | Packaged fried red onion(s) |
| 3 | tablespoons | Roasted unsalted peanuts coarsely chopped |
Directions
1. Bring a large saucepan of water to a boil. Meanwhile, put the rice noodles in a large bowl and cover with hot water. Stir to separate the strands and let soak until the noodles are softened, about 20 minutes. In a small bowl, combine lime juice, fish sauce, garlic, sugar, and lime zest.
2. Add salt to the boiling water. Stir in the shrimp and boil over high heat until the shrimp curl up and are just cooked through, about 2 minutes. using a slotted spoon, transfer the shrimp to a plate. Set aside cup of the cooking liquid.
3. Bring the remaining cooking liquid back to a boil over high heat.
Drain the rice noodles and add them to the boiling liquid. Cook, stirring, until slightly tender but still chewy, about 2 minutes.
Drain and return them to the pan. Add cold water to cover, stir to separate the noodles, and drain in a colander. Repeat the process, then let the noodles stand in the colander for 5 minutes, lifting occasionally to help them dry.
4. Transfer the noodles to a large bowl. Add the reserved shrimp cooking liquid and toss well. Add the shrimp, cucumber, and lime juice mixture and toss to combine. Add the mint, cilantro, and Crispy Shallots and toss again. Transfer to shallow bowls, sprinkle with peanuts and serve.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95