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