We love Thai food! During last weekend's cooking, we tried a new recipe. Spicy Thai Shrimp and Noodles was not difficult to make. It went together very quickly once the vegetables were prepped and the shrimp was peeled and deveined. At that point, it was only a few minutes of cooking. I started with a recipe from cdKitchen, but I was unable to find a couple of the ingredients. Basically, I used the recipe as a guide and kind of did my own thing...yes, I know, it's a problem. But honestly, it turned out delicious! Here's my recipe....
Spicy Thai Shrimp and Noodles
serves 6 (reheats well, too!)
36 raw shrimp, peeled and deveined (this was the most laborious part because I won't buy those ez peel shrimp since they are from Thailand, irony, I know, but I will only buy Texas Gulf Shrimp or Wild Caught Shrimp)
16 oz. fettucini, cooked according to package directions and rinsed well with hot water, set aside
1/4 cup peanut oil (this was important, so do buy this, it lets the food cook but doesn't smoke as quickly as other oils)
6 garlic cloves, minced
3 tbsp. chili-garlic paste (I buy this kind at Kroger) Use less if you want less heat, but it wasn't really spicy.
8 oz. sliced mushrooms (you can use fancier kinds, but I used regular mushrooms)
1 lb. asparagus, washed, trimmed and cut in 2-3-inch pieces
3-4 medium carrots, peeled and cut in matchstick-size pieces
1 bunch green onions, sliced and divided
1 can low-fat unsweetened coconut milk (in the ethnic aisle)
1/2 cup lime juice (fresh is best, but bottled works)
3 tbsp. fish sauce ( I got this kind, again, at Kroger)
1 tbsp. sugar
1/2 chopped roasted peanuts
1/2 cup chopped cilantro (optional)
1 lime, cut in 6 wedges
Directions:
Heat half of the oil in heavy large wok or deep skillet over high heat until just beginning to smoke. Add half of shrimp and garlic; saute until shrimp turns pink, about 1 minute per side. Stir in 1/3 of the hot chili paste. Transfer to large bowl. Repeat with remaining oil, shrimp, garlic, and 1/3 of the hot chili paste. Add mushrooms, asparagus, carrots, and half of the green onions to wok. Stir fry 3 minutes. Transfer to bowl with shrimp. Add noodles to wok; stir to heat through. Return shrimp and vegetables to wok with noodles. Add coconut milk, lime juice, fish sauce, sugar, and remaining hot chili paste; stir until heated through, about 3 minutes. Divide mixture among individual bowls. Sprinkle with peanuts, cilantro, and remaining onions. Garnish with lime wedges.
