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Rice Noodles with Shrimp and Cilantro

Pernille Pedersen

Servings: 3-4

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

Nutritional Information

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


  • 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.

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


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Reviews (9 reviews)

  • OskarO | 04/28/2013

    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.

  • carolannes | 09/16/2011

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

  • lucyg22 | 08/07/2011

    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.

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