Thai Shrimp Noodle Stir-Fry

Ingredients

• 200 g rice noodles
• 20 g thick tamarind paste
• 6 tbsp Asian fish sauce
• 4 tbsp sugar
• 3 tbsp Rice vinegar
• 2 tsp chili powder
• 4 cloves garlic
• 50 g peanuts
• 400 g raw shrimp (head and shell removed)
• 2 bunches spring onions
• 100 g mung bean sprouts
• 8 tbsp peanut oil
• 8 lime wedges

Instructions

1. 1.

   Soak the rice noodles in lukewarm water for about 10 minutes. In the meantime, whisk together tamarind paste, fish sauce, sugar, vinegar, and chili powder to make a seasoning sauce. Peel and chop the garlic. Toast the peanuts in a dry pan and roughly chop them. Rinse the shrimp and pat dry with paper towels. Trim, rinse, and cut the spring onions into ~5 cm pieces; slice 2–3 of those into thin strips for garnish. Wash the sprouts and drain well.

2. 2.

   Heat peanut oil in a wok, then stir-fry the shrimp, garlic, and half of the spring onions for about 1 minute. Drain the noodles and add them with the seasoning sauce to the wok. Cook over medium heat, stirring until the noodles soften and absorb the sauce. Add the mung bean sprouts, peanuts, and remaining spring onions; warm briefly and serve in bowls. Garnish with onion strips and lime wedges.