Rice Noodles with Shrimp and Cilantro

Serves 3-4

by Tony Rosenfeld
from Fine Cooking
Issue 104
Last Edit Date: 12/2/2010 9:45:43 AM

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

more about:

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 (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 1; Protein (g): 16; Monounsaturated Fat (g): 7; Carbohydrates (g): 45; Polyunsaturated Fat (g): 3.5; Sodium (mg): 840; Cholesterol (mg): 125; Fiber (g): 1;

Photo: Pernille Pedersen

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by OskarO, 4/28/2013The 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.

by carolannes, 9/16/2011We loved this! Easy and fast and loaded with flavour. Think the idea of cashews or peanuts as a topping excellent.

by lucyg22, 8/7/2011This is very good. Not spicy, since the jalapeno is seeded. We enjoyed this very much. I think the yield (serves 3-4) is correct.

by BillieM, 1/14/2011I 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.

by cmpietro, 7/6/2010I didn't make it, my friend did when she borrowed my Mag: WOW; really good.

by cookiegirl52, 5/1/2010I 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.

by swpdmp, 3/7/2010This 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!

by FSO, 3/6/2010Incredibly 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.

by truckee, 2/27/2010A 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.