Description
It is best to use large, raw shrimp in the preparation. Cooking is quite quick.
Ingredients
Scale
- 1 package rice noodles
- ½ cup lime juice (3 limes)
- ⅓ cup brown sugar
- ¼ cup fish sauce
- 400 grams (0.9 lbs) extra-large shrimp, peeled, deveined, and tails removed
- 2 tbsp oil
- 2 cloves garlic, minced
- 2 cups mung bean sprouts
- ¼ cup chopped fresh cilantro
- ¼ cup dry roasted peanuts, chopped
Instructions
- Prepare pasta according to package directions; once ready, set aside.
- In a cup, mix together lime juice, sugar, and fish sauce.
- Pat shrimp dry with paper towels.
- Heat oil in a 12-inch nonstick skillet over medium heat until just smoking. Add shrimp and garlic and cook, stirring occasionally, until shrimp are just opaque, about 4 minutes.
- Transfer to a plate and cover loosely with foil.
- Add noodles and lime juice mixture to now-empty skillet and cook over medium heat until sauce thickens slightly, about 4 minutes.
- Add sprouts and shrimp to skillet and cook until shrimp are opaque throughout and noodles are well coated and tender, about 3 minutes.
- Sprinkle with cilantro and peanuts
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Lunch
- Method: Frying Pan
- Cuisine: Easy