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rice noodles with shrimp and cilantro

(1 rating)
dfish avatar
Recipe by
Doreen Fish
@dfish
Oshawa, ON

This pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro....so delicious!!! I added a little asian chili paste to the sauce because we like the extra heat.....

(1 rating)
yield 3 -4

Ingredients For rice noodles with shrimp and cilantro

  • 6 oz
    1/4-inch-wide dried rice noodles (pad thai)
  • 2 md
    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 md
    red bell pepper, cored, seeded, and finely diced
  • 1 md
    jalapeño, seeded and finely diced...if you want some heat use a large pepper or a serrano pepper
  • 1 lg
    shallot, finely diced
  • 1/4 c
    chopped fresh cilantro

How To Make rice noodles with shrimp and cilantro

  • 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.
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