Rice Noodles with Shrimp and Cilantro


  • Kosher salt
  • 6 oz. ¼-inch-wide dried rice noodles (pad thai)
  • 2 medium limes, 1 juiced and 1 cut into wedges
  • 1-½ Tbs. packed light brown sugar
  • 2 tsp. soy sauce
  • 1 tsp. fish sauce
  • ¾ lb. peeled and deveined large shrimp (31 to 40 per lb.)
  • + 7 more ingredients
    • 3 Tbs. canola or peanut oil
    • ½ tsp. ground coriander
    • Freshly ground black pepper
    • ½ medium red bell pepper, cored, seeded, and finely diced
    • 1 medium jalapeño, seeded and finely diced
    • 1 large shallot, finely diced
    • ¼ cup chopped fresh cilantro

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 l...

View full recipe at SpringPad


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