Thai Rice Noodles with Shrimp and Vegetables:
Serves 2, this recipe is gluten-free and is a Chef Eric version (healthy, of course!)
For kids, be careful to not make it too hot with the red curry paste! This dish is really delicious and is one of Dr. Amy’s favorites. Look in your grocery store’s Asian section for the red curry paste, fish sauce, vinegar, coconut milk, and rice noodles.
8 oz. raw, cleaned shrimp
½ of a 14 or 16 oz. package of rice noodles
1 clove garlic, minced
2 tsp minced fresh ginger
½ to 1 tsp red curry paste (it is quite spicy)
1 Tbl oil (canola, grapeseed, or coconut)
1 cup green beans, sliced in half on bias
½ cup julienned (cut into thin strips) red pepper
½ cup julienned carrot
2 Tbl fish sauce
2 tsp sugar
¼ cup coconut milk
Juice of 1 lime or 1 Tbl rice wine vinegar
2 Tbl chopped fresh cilantro
- Soak rice noodles in hot tap water for half an hour (you can do this while you prep your other ingredients)
- In a wok or large sauté pan, heat the oil over high heat. Add the garlic, ginger, and curry paste, cook briefly, but don’t allow to burn – you will have to work quickly.
- Add shrimp and veggies, and cook over high heat, stirring constantly, until shrimp is cooked and veggies are just tender (2-3 minutes). Add the fish sauce, coconut milk, vinegar or lime juice, sugar, and cilantro.
- Drain noodles from water, add to shrimp and vegetables, and cook briefly to soften noodles. If the noodles soak up a lot of liquid, you can add a little water. Taste for seasoning (you could add a little more fish sauce or salt if you like) and serve.