My Recipe Box

Rice Noodles with Shrimp and Cilantro


Serves 3-4

  • by from Fine Cooking
    Issue 104

This colorful variation on pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro.

  • Kosher salt
  • 6 oz. 1/4-inch-wide dried rice noodles (pad thai)
  • 2 medium limes, 1 juiced and 1 cut into wedges
  • 1-1/2 Tbs. packed light brown sugar
  • 2 tsp. soy sauce
  • 1 tsp. fish sauce
  • 3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
  • 3 Tbs. canola or peanut oil
  • 1/2 tsp. ground coriander
  • Freshly ground black pepper
  • 1/2 medium red bell pepper, cored, seeded, and finely diced
  • 1 medium jalapeño, seeded and finely diced
  • 1 large shallot, finely diced
  • 1/4 cup chopped fresh cilantro

Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside.

In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.

Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.

Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

Serving Suggestions

For a quick and fun dessert, serve Mandarin Napoleons with Sugared Wonton Wrappers.

nutrition information (per serving):
Calories (kcal): 350, Fat (kcal): 12, Fat Calories (g): 100, Saturated Fat (g): 1, Protein (g): 16, Monounsaturated Fat (g): 7, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 3.5, Sodium (g): 840, Cholesterol (g): 125, Fiber (g): 1,

Photo: Pernille Pedersen

The recipe looked to be lacking in flavor, and indeed it was. One thing that could account for that is that I sauteed the Jalapeno pepper a little longer because my daughter does not like "spicy" food. I tasted this when it was finished, and it was really bland so I added a little more fish sauce that helped to provide a little more flavor. Other than that I added a carrot for a little more color and used cornstarch to thicken the liquid. This recipe is fine for those who like really bland food, but it is not a keeper for me.

We loved this! Easy and fast and loaded with flavour. Think the idea of cashews or peanuts as a topping excellent.

This is very good. Not spicy, since the jalapeno is seeded. We enjoyed this very much. I think the yield (serves 3-4) is correct.

I really liked this recipe and it was hot enough for me but I used a whole chopped serrano rather than a jalapeno. Someone mentioned adding chopped cashews or peanuts as a topping. I think that would be a great addition.

I didn't make it, my friend did when she borrowed my Mag: WOW; really good.

I thought this dish had great flavour, although I did add sambal oelek for some needed heat. I think the ease of making this dish bumped up my rating from a four to the five I gave it.

This is a terrific recipe....simple, flavorful, delicious. I added a little asian chili paste to the sauce because we like the extra heat. We'll definitely have this again!

Incredibly quick and easy to pull together! Next time, I'll likely improvise by adding a little ginger and a tablespoon of brown sugar. Garnishing with some chopped cashews would be nice, too. This recipe definitely serves more than 3-4 people, and I'll gladly make it again.

A superb dish. Easy and fast to prepare with great flavor that will easily impress your family or your friends. This is a recipe I will keep in my rotation of dinners for the month.

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