RICE NOODLES WITH SHRIMP AND CILANTRO

Rice Noodles with Shrimp and Cilantro image

Provided by Doreen Fish

Categories Seafood

Number Of Ingredients 13

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6 oz 1/4-inch-wide dried rice noodles (pad thai)
2 medium limes,1 juiced and 1 cut into wedges
1 1/2 Tbsp 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 Tbsp 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...if you want some heat use a large pepper or a serrano pepper
1 large shallot, finely diced
1/4 c chopped fresh cilantro

Steps:

1. 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.